While veal of the right age and cooked judiciously may not be unwholesome, so much that is put upon the market - especially a country market - is so immature when it comes into the cook's hands and is so barbarously misused by her that distrust of the calf as an article of family diet grows and strengthens with the study of dietetics. "Bob Veal," i.e., calves slaughtered with the mother's milk upon their lips, is an atrocity and should be dealt with by law as such. The flesh thereof has a bloodless look, the muscles are flaccid, the whole creature is a matter of pulp and cartilage. At its best estate, veal should not be kept long before it is cooked, and requires more skilful management to make it nutritious even to the normal stomach than beef, mutton, lamb, game or poultry. To some otherwise well-conducted digestions it is rank poison. If there be any irregularity in the alimentary organs, it is wise to let it alone. With respect to this, as in most other questions of diet, every general law has a list of exceptions that sets known rules at defiance. The recipes herewith given are designed for the use of those who can eat veal with satisfaction and impunity and who like the various savory preparations thereof.

In soup-making, we cannot dispense with it, and the sweetbreads yielded by the despised calf are dear to the heart and rest lightly upon the stomach of the epicure all over the civilized world.