The failing of this meat is its tendency to turn;. should it show any symptoms of doing this, put it into scalding water and let it boil for seven or eight minutes, with some pieces of charcoal affixed; plunge it into cold water immediately after taking it out of the hot, and put it into the coolest place you have at command; the skirt from the breast, and the pipe from the loin should always be removed in hot weather.

Veal of about two or three months old is the best; the flesh ought to be white, approaching to pink, and the fat firm; it is cut up the same as mutton, except that, in the hind-quarter, the loin is cut straight, leaving the aitch-bone on it, which may be either dressed on the loin or separate. The fore-quarter consists of the shoulder, neck, and breast. The hind-quarter, of the knuckle, leg, fillet, and the loin. The head and pluck consist of the heart, liver, nuts, skirts, melt, and the heart, throat, and sweetbread.

The bull-calf is the best; the flesh is firmer grained or redder, and the fat more curdled than the cow-calf, which latter is in general preferred, being more delicate and better adapted for made dishes, as having the udder. To keep veal, we have to observe - the first part that turns bad of a leg of veal is where the udder is skewered back. The skewer should be taken out, and both that and the whole of the meat wiped every day; by which means it will keep good three or four days in hot weather, if the larder be a good one. Take care to cut out the pipe that runs along the chine of a loin, as you do of beef, to hinder it from tainting. The skirt of the breast is likewise to be taken off. and the inside wiped and scraped, and sprinkled with a little salt.

If veal is in danger of not keeping, wash it thoroughly, and boil the joint ten minutes, putting it into the pot when the water is boiling hot; then put it into a very cool larder, or plunge it into cold water till cool, and then wipe and put it by. If in the least tainted, it cannot be recovered, as brown meats are, by the use of charcoal or pyroligneous acid.