Columbia Encyclopedia World Factbook American Heritage Coll. VEAL is the meat obtained from a young calf killed when six to eight weeks old. Veal from a younger animal is very unwholesome, and is liable to provoke serious gastric disturbances. Like lamb, it is not improved by long hanging, but should be eaten soon after killing and dressing. It should always be remembered that the flesh of young animals does not keep fresh as long as that of older ones.
Veal is divided in same manner as lamb, into fore and hind quarters.
Veal may be obtained throughout the year, but is in season during the spring. 2 Veal Cutlets Use slices of veal from leg cut one-half inch thick. Wipe, remove bone and skin, then cut in pieces for serving. The long, irregular-shaped pieces may be rolled, and fastened with small wooden skewers. Place on back of range and cook slowly forty minutes, or until cutlets are tender.