Veal is always in the market, but is better in the spring. The fat should be white and clear; and the lean, pink or flesh color. If the flesh be white, the calf has been bled before being killed, and the meat is unfit to eat. Veal contains less nitrogen, but more gelatine, than beef. It has very little flavor, and needs to be highly seasoned to make it even palatable. Veal stands lowest among heat-producing meats, and should be eaten with potatoes or rice, which stand highest, or with bacon and jelly, which furnish in their fat and sugar the carbon wanting in the flesh. It should always be thoroughly cooked, as underdone veal is not wholesome. At its lowest price veal is never a cheap food when we take into consideration the small amount of nutriment it contains, the large amount of fuel required to cook it, and the danger of being made ill by its use.

The lower part of the leg or knuckle and all the gristly portions are used for soups. Cutlets, or steaks, the fillet, fricandeau, or cushion, are cut from the thickest part of the leg. The loin is used for chops or roasts, the breast for roasts, and the neck for stews and soups. Calf's head and pluck includes the lights, heart, and liver. The head is used for soup, the heart and liver for braising. The lights are now seldom used.

Roast Veal

The loin, breast, and fillet (a thick piece from the upper part of the leg) are the best pieces for roasting. The bone should be removed from the fillet, and the cavity filled with a highly seasoned and very moist stuffing. Tie or skewer into a round shape. Dredge with salt, pepper, and flour. Put strips of pork over the top, and bake. Allow half an hour to a pound. Cover with a buttered paper to keep the meat from burning. Add water, when the flour has browned, and baste often. Serve with horseradish or tomato sauce.

Fricandeau Of Veal

This is made of a thick piece of lean meat from the top of the leg. Trim it off high in the centre and thin on the edges, and lard the top. Braise it in stock highly seasoned with bacon, onions, and herbs (see Braised Beef). Serve it with tomato or horseradish sauce.

Veal Stew Or Fricassee

The ends of the ribs, the neck, and the knuckle may be utilized in a stew. Cut the meat - two pounds - in small pieces, and remove all the fine bones. Cover the meat with boiling water; skim as it begins to boil; add two small onions, two teaspoonfuls of salt, and one saltspoonful of pepper. Simmer until thoroughly tender. Cut four potatoes in halves; soak in cold water, and parboil them five minutes; add them to the stew. Add one tablespoonful of flour wet in cold water, and more seasoning if desired; and just before serving add one cup of cream, or if milk be used add one tablespoonful of butter. Remove the bones before serving. To make Veal Pot-Pie add dumplings, as in Beef Stew. If intended for a fricassee, fry the veal in salt pork fat before stewing, and omit the potatoes. Add one egg to the liquor just before serving, if you wish it richer.