New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-02-28

The season when veal Is at its cheapest ana best
will soon be here In spite OF all the asperslons cast
by the country parSon' and Others on TINS meat
II must be always highly esteemed by al WHO iiho
dainty ragou,s, brIses and many other d'shes winch
owe their excellence to the skill OF the COOK anu
dcfness In seasoning than TO the inherent richness Oh
tho meat itself Veal Possesses none Oh the HVh
Juices of beef but 1t is the most valuable OF all meats
for making stocks Us a foundation for fine sauces.
and the numberless dishes which owe their eXceheHoe
10 these sauces. without meat OF the peculiar gca-
tinous quality and delicate flavor which veal gives
the whole foundation OF fine cooking would be uhder
mined and The science would have 10 be practically
made Lamb has no such place 80 valuable
Is veal and necessary to the cook at all seasons
that the greatest taken Of the calves born dur
ing the winter They are especially housed ana
cared for with their mothers that they grow rs lat
and hearty az In summer pastures. Lambs are seldom
born In the winter and there Is no such demand for
them ont Of their there Is for veal. Inc
catte ra.sers take such care of their stock that We
have veal practically al all seasons OF the year.
though the meat is always at lis cheapest and best
In the spring time.
There Is no part OF calf which may not be made
into q tender stew ragout. Even that despsed
part the nucklc Of veal, Is made into multitude OF
most delicious stcws by French cooks. The primo
cuts N veal the racks or ribs, which are the
equivalent cuts Of ribs OF beef the lon Of veal, and
the net which is equivalent TO the .round Of beef
The fllet called by SewYorS butchers the outlet
brings the highest price OF any cnt Of veal. Even
az the price at which II is sold however. 30 cents
pound IL is cheaper than the ribs which contain q
comparatively large quantity Of bone, and IT Is IN
more demand The true veal outlets are the NIB
chops however and these are sweeter and better
Favored than those from the fllet. very delicious
stew may be made Of the knuckc Of veal. which sells
Il; present for about - cents knuckle; or OF the
breast OF veal which is Of the cheapest and
sweetest parts Of the animal
To prepare n knucklc OF veal cut all the meat from
the bone The butcher should break the bone In sew
e places before II leaves the stall. Put the bones
In cold water and bring them slowly TO the boiling
point. Remove the snews from the meat which You
have cur OIL Put tablespoonful Of butter or slice
of salt pork In the bottom OF Scotch kettle. Let IL
melt ont. Drdgc -four and salt and pepper over the
pieces Of veal and put them in the pot TO browI.
stirring them for three four minutes till they ere
, dcucatey coorcd. Add small spring carrot. one
onion and a sprtg Of parsley. season with salt and
pepper Pour over the Drowned veal the bones and
the water in which they have been cooking, which
should he boiling hot 10y this time. There should not
be more than a pint OF liquid. II Is somewhat less
trouble to pint OF veal stock II you have il In
the house. and keep the bones to add to the stock
kettle. This tnsures richer dish. In either case
let the stew cook slowly for ono hour.
II +, very nice cooked in the oven, II the top OF
the stove is occupied However It is cooked Ii must
be closely covered. When It Is done remove the
pieces Of veal and the vegetables. Take ont the bones
thlckcn the gravy with even tablespoonful OF -four
and taste TO see n it IS well seasoned. IL You have
mushrooms in the house. two tablespoonfils cut in
pieces will be an addition and they should be added
ut this time Let the gravy cook SIX minutes and
ponr II over the veal. This Is delicious dish. which
does not cost 30 cents for the materials. with
the exception Of the mushrooms. A breast of veal
may be cooked in cxacry the same way 1t Is es
pecally nice served with oyster plant or with SPIN
ach or with sorrcl cooked like spinach.