Veal

This meat is seldom boiled, since it lacks flavor in itself and needs that developed by high temperature or savory herbs. It may be roasted or broiled like other meats, but should not be left rare.

Fricassees, stews, and pot pies are especially suitable ways to use the poorer portions of veal. It is very useful to combine with chicken for salads and croquettes.

Veal Chops.

These are cut from the loin and ribs and correspond to the sirloin and rib steaks in beef, and to the chops in mutton. They are generally more tender than the cutlets from the leg, just as sirloin steak is more tender than that from the round.

Trim the chops and remove the bone if preferred.

Press into compact shape and season slightly. Roll in fine cracker crumbs, then dip in beaten egg, then in seasoned crumbs, and cook carefully in the hot fat, adding more butter or salt pork fat if needed. Do not let them become too brown. Drain and serve, garnished with the crisp fat and fried sliced kidney and a bit of parsley.

Veal Cutlets

The loin and thickest part of the leg of veal are commonly used for steaks or cutlets, but a nice dish may be prepared from cheaper parts, if one will take the time to do it properly.

Take a slice from the lower part of the leg, or from the shoulder, where considerable lean meat is found. Wipe it and remove the tough membranes, skin," and bones, and put them in the soup kettle. Cut the lean meat into pieces for serving, and pound them until the fiber is all broken. Lap one piece over another, put the small bits all together, and pound and press them into the shape you wish. In this way you can use every little scrap of meat, and have the cutlets of uniform shape and tenderness. Season well with salt and pepper, roll in fine bread-crumbs, dip in beaten egg or flour batter, and then in crumbs again. Brown the cutlets in hot salt pork fat. Put the cutlets in a stew-pan, add two tablespoons of flour to the fat left in the pan, and, when well mixed, pour on gradually one pint of hot water, or the water in which the bones and trimmings have been simmering. Add half a cup of ketchup, and pour the gravy over the cutlets. Let them simmer half an hour, or until perfectly tender. Remove them to a platter, skim off the fat from the gravy, add more hot water if it be too thick, season to taste, and strain it over the cutlets. They should be tender enough to cut with a spoon. Garnish with lemon and parsley.

This method of cooking veal cutlet will be found a great improvement over the common fried veal. Portions that are too tough for frying will be rendered as tender as chicken.

The cutlets may be dipped in flour instead of egg and crumbs, but will not hold together as well.