Alexandria gazette. [volume] (Alexandria, D.C.) 1834-1974, 1922-07-17
DIFFERENT CUTS OF VEAL
PREPARED IN MANY WAYS


flavor. If eaten when served rare
or even underdone, veal Is unappe-
tizing and may cause some discom-
fort. The results are also unsatls-
factory if veal is overlooked either
bv vigorous boiling or by roasting
nj a high temperature. Because OF
the rather mild flavor veal dishes
are improved by seasoning with GER
tain vegetables and herbs, such as
carrots, onions, green peppers, Gel
cry, parsley, or thyme.
The Office of Home Economics of
the United States Department of
Agriculture has drawn up a sugges-
tive list of cuts suitable for various
dishes. This list is not at all arb-
trarv and need not be slavishly fol-
lowed Cuts from the fore quarter
of veal and few of the tougher
cuts rom the hind quarter may re-
auire long cooking by such methods
as stewing and braising. while the
loin, the leg, and the rib cuts are
desirable for roast and entrees.
Soups
The cuts best suited to soup
making are the flank. the hind
shank. the knuckle of the fore
shank. or the rib ends. A well sea-
soned veal soup if strained and
chilled makes very appetiz;ng
Jelly for serving occasionally in
place of the usual hot soup.
Stews
For stews it is we'll to buy the
neck, the ends of the ribs, the
breas.,, or The thick part of the fore
shank. Some of these cuts contain
considerable soft bone or cartilage,
which may be removed from the
stew beore serving. Stews should
be simmered slowly avoiding an eX-
cess Of water The flavor OF stew
is much improved if the pieces of
meat are Drowned lightly in little
fat before adding the water.
Braised Veal
Braising is a combination Of
stewing and roasting. The surface
of the meat is usually scared in hot
fat, then placed in a casserole or
other baking dish with a cover, sea.
sonings, including vegetables, if
liked, and little water are added
and the whole cooked slowly in the
oven. Such cuts as the shoulder,
the breast. the fore shank, the flank
(rolled). ant even tn neck are
suited to this method.
Steaks, Chops, and Outlets
Veal steak is cut from the round
The cuts corresponding to porter
house steak in beef are merely
large chops when cut from the
smaller veal carcass. Steaks and
chops may be either broiled or sau-
teed. Outlets are usually taken from
the round although when Dreaded
and fried the cheaper shoulder cuts
are quite satisfactory
ROasts
Roasts are frequently cut from
the leg, from the loin, and from the
rack or rib. The shoulder may be
boned for a roast. The breast,
boned and rolled, is excellent for
this purpose.
Veal Loaf. Jelhed Veal, and Seal
Tipped Dishes
Veal LOAF NAV be made from any
cut which can be conveniently freed
from bone and cartilage. The meat
should be ground fine. seasoned,
and shaved into q loaf. Oil the sur
face well with bacon or beef drip,
pings. brown quickly IN hot oven,
then bake slowly until well done
Jellied veal can be made from any
of the bony cuts. Season we'll and
simmer slowly in a small amount of
water until well done Free the lean
meat from bone, cartilage, and eX-
cess fat, arrange it in a bowl or
dish and cover with strained broth
Chill until tae mass gelantinizes.
Scalloped or creamed dishes may
be prepared from any scraps Of
cooked veal. Use the broth rather
than milk in making the sauce or
gravy. Timbales may be made by
lining timbale molds or custard
cups with plain boiled rice, and fill
ing with creamed veal, beng careful
not to have too much gravy. Cover
the top with rice, stand the molds
in steamer or in a pan Of hot wa
ter in the oven and cook for 20 min
utes. Turn out upon dish and
serve hot.
Brains, Sweetbreads, Tongue, Liver
And Heart
Calves brains are usually cooked
in water to which a little vinegar
and salt have been added, then cut
up and scrambled with eggs. Cook
ed brains may also be Dreaded and
fried ike outlets or croouettes.
Sweetbreads are usually parboil-
ed and creamed. but they may be
baked with a little fat, or Dreaded
and fried as outlets. For salad
combine finely chopped celery with
the boiled sweeibreads and serve
with mayonaise dressing.
The liver is usually fried with ba-
con. 1t is ais good if praised and
served in place Of game.
The tongue. either fresh or corn
ed, may be boiled and served hot
with a tomato sauce or sliced cold
and served with salad. A fresh
/ tongue can be praised.
Hearts may be boiled, or stuffed
and baked. The heart is very
strong. compact muscle and requires
long. slow cooking in order to rem
der it satisfactory for ser ling.