Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1869-04-21
How 10 Mako The Most Of Veal.


diet II il profitable 10 kin at tho proncr
age. some of the calves on n farm. and The
whole corcoss can he dismissed of 10 odvont,oo
every mart serving some useful purnose nm
in G,rm.diet. the variety furnished bv veal 1.
grateful and beneficial aGer beinS confined
for lone time 10 other mcats but vooI
.honld he taken nc an article of uvprv and
il cannot be depended unon nd working food
What shall have ia saw concerning vcal
i, moro for tbo town than tbc oountrv Whon
former wishes In LIN n calf he has tbc
opnortupitv If selecting an animal Of nropor
ace. and is sure that il has boen fed and raised
i'm such , wov as 10 secnre GOOD moat Io
keen. fine best quarter for lis own uso and
sells the other parts. If nj. culinary denort.
mept has the rroner orcanizotion he will NOT
tbrow away fine sveetbrends and head ne i.
freoucntlv done i'm the couptrv. bnt will coot
fbcm carefully. and TINS secure several excel.
lent and even uxurious dishes. ont of what
some consider refuse ports have known
butchers in the country TO discard fine sweet.
breads and head of tbe calf asu.eloss. tbongb
this fact may seem stropgo to citv markotors
who know. 10 their cost that The value of
these delicacies is fllly appreciated in town
The criticisms which I shall have IN mako
upop yeal are mostly plvsiologicol and win,
Che rest of the world admit that whom
properly prepared il is n very polatable orti.
Gle of food In the first plnce. mo- Immature
''o' III '''' "'S1 '''o' "o immature
-. - ~ ''' 'l'''''o''s az u'e S, ~ r,
'', '''0 ''''''''''. mas ''' W. a. ,s 'u'l
i''.'''' NV ~ Hu'ii''OuS n.y.,
~ 49, ''i 1n' io"s iui' az mutton nan
e' Am lol'''l! y "o' ~ sOou as 'no "os' VI
elito"Wn D'i,'s OS' '''FlI e'g''ot's ",
800 Do'' ''.''''i' '',u o''o.o' ,'i'a''S VI
''V''' ''''' ''eo''','' III '''e'i maturity We"
o''t,o1a ~ ''',''',;' si','D.' O'o'i o'.'
''',' NV INV, nv, '''''' VIZ WIS" 10
lew upon u'y ai'ol u"y ln''o 1.c syly OK
eop''o.a 10 'u'I s'noI"' i"I puI''cg'ur'y III
i''''u '.s0''O'0S' sI0n ~ p'Sus "uN P'1Se'
ou' toa' Is po' QUE oi 'llol1' No'n'ig Is oe',
'er ,"'u uoo' P'uil'y copNou-Ios It cIl-Droi'eu
a'o'N pu' PlSoG vi veal cooAcu III t u,
S"iIo way "UWu po utmost 'aS'c'eSs; 10
li'Se Evou u'sii ou' 1i 'ca,' 'o meat Sl'ouiu
oo i"Iuoa anu yooAeu WIN s"'u pork anu
| aV''ou w''i an abundance ol seasoning g'"'J'
o'o'' uu't osoll 'i1u' it soou De'o"ics nono'O-
NUS anu u's'"s''iu''
III IT; gng,,.,Cl So5 osl',ou, YeH' presents
certain important differences from beet 1t
contains more water less organic matter ana
80 au Is 'io''o'! Ioio'1l' III e,.Py .ou.''iV
principles IL IS 'his last peGunari,y when
makes veal more inslpld, and demands IN ITS
preparation Tor the table, the addition oil such
an amount Oh naVor'ng matters, II mas aiso
peeli HScerra'nco eAperimen@lIy, 'nat IL Is
mum iISs "'5o'''u'o '"'n JUL in'Se 'autS'
WINE tney are not opposed TO the use oil veal
as an artiele oil luxury, ana Tor the purpose
OF continuing 10 that variety ia met winch
+ 80 necessary 70 proper nuIriuon' coincluo
w i. .ao gonGrally received receive, we" among z
pnys'o'ogiS'S' 'ua' wear is not very ues'raoie
'S y 1l "r'lole ior constant CON use
1on Vo5i If wen cooAcu ana na .,
sory'u' tne uo'lc",o appearance Oh I'm. ine meat
Ienuvrs IL very a''raC'iNo' auu' III AlliilB anu
IL.
to9t 1oints 70 he Remembered in bnying yeal
in tbe sbops. There is a meat o6on sold.
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