Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Veal

Fillet of Veal.—This cut is carved like the round of beef.

Shoulder of Veal.—The shoulder is often boned and stuffed. In that case, cut through the meat from side to side. If the bone is left in, carve in the same manner as the shoulder of mutton.

Loin of Veal.—-This cut is often stuffed, and the kidney is always cooked with the meat. Carve the same as the sirloin of beef, in large, thin slices.