The Union daily times. [volume] (Union, S.C.) 1918-current, 1922-07-15
Different Cuts of Veal
Prepared in Many Ways

lief, Is wholesome and easily digested
experiments carried on by the United
States Department of Agriculture
have shown. Much of the prejudice
against veal is result of improper
methods in preparation. 1t is palat-
able meat, resembling the white meat
of chicken in flavor. If eaten when
served rare or even underdone, veal is
unappetizing and may cause some
discomfort. The results are also un-
satisfactory if veal is overlooked
either by vigorous boiling OF by roast
ing at high temperature. Because
of the rather mild flavor veal dishes
are improved by seasoning with GER
tain vegetables and herbs, such as car
rots, onions, green peppers, celery,
parsley or thyme.
The Office of Home Economics of
the United States Department OF
Agriculture has drawn up sugges-
tive list of cuts suitable FOR various
dishes. This list is not at all arbitrary
and ned not be slavishly followed.
Cuts from the fore quarter of veal and
a few of the tougher cuts from the
| hind quarter may require long cooking
by such methods as stewing and brais
ing, while the loin, the leg, and the
rib cuts are desirable for roast and
entrees.
Soups.
The cuts best suited to soup making
L n ha Ao,,l. thn bind H.,
knuckle of the fore shank, or the rib
ends. A well-seasoned veal soup if
strained and chilled makes very ap
petizing jelly for serving occasionally
in place of the usual hot soup.
| Stews.
For stews it is well to buy the neck,
the ends of the ribs, the breast, or the
thick part of the fore shank Some
of these cuts contain considerable soft
bone, or cartilage, which may be re-
moved from the stem before serving.
l Stews should be simmered slowly
av oiding an excess of water. The
favor of stew is much improved if
the pieces Of meat are Drowned lightly
lE little fat before adding the water
Braised Veal.
Braising is n combination of stew
ing and roasting. The surface of the
meat is usually scared in hot fat, then
placed in casserole or other baking
dish with a cover, seasonings. includ..
ing 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), and even the 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 sauteed. Outlets are
usually taken from the round al
though when Dreaded and fried the
cheaper shoulder cuts are quite sat-
isfactory.
ROasts.
Roasts are frequently cut from the
leg, from the loin, and from the rack
or rib. The shoulder may be boned
for roast. The bre st, boned and
rolled, is excellent for this purpose.
Veal Loaf, Jellied Veal and Scalloped
Dishes.
Veal loaf may be male from any
cut which can be conveniently freed
from bone and cartilage. The meat
should be ground fine, seasoned and
shaped into a loaf Oil the surface
well with bacon or beef drippings,
brown quickly in hot oven, then bake
slowly until well done.
Jellied veal can be made from any
Of the bony cuts. Se;, son well and
simmer slowly in small amount of
water until well done Free the lean
meat from bone, cartilage, and excess
fat, arrange it in a bowl or dish and
cover with strained broth Chill un-
til the mass gelatin:zes.
Scalloped or creamed dishes may
be prepared from any scraps of cook
ed veal. Use the broth rather than
milk in making the sauce or gravy
Timbales may be made by lining tim
bale molds or eustard cups with plain
boiled rice, and filling with cheamed
veal, bein gcareful not to have too
much gravy. Cover the top with rice.
stand the molds in steamer or in
pan Of hot water in the oven and cook
for 20 minutes. Turn out upon a dish
and serve hot.
Brains, Sweetbreads, Tongue, Liver
and Heart.
Calves brains are usually cooked in
water to which little vinegar and
salt have been added, then cut up and
scrambled with eggs. Cooked brains
may also be Dreaded and fried like
outlets or croquettes
Swetbreads are usually parboiled
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 sweet