DIRECTIONS FOR COOKING THE DIFFERENT PARTS OF VEAL.
The fore quarter, the rack, and breast, are best boiled. The fillet or leg is very good stuffed and baked. The loin should be roasted. The knuckle is proper for soup, also the neck and shoulder.
The fore quarter, the rack, and breast, are best boiled. The fillet or leg is very good stuffed and baked. The loin should be roasted. The knuckle is proper for soup, also the neck and shoulder.