Veal
Veal is cut similarly to lamb.
The fore quarter is divided into—
| Parts | How Cooked |
| Head | Boiled |
| Breast | Stewed |
| Shoulder | Stewed or Roasted |
| Ribs | Stewed or Roasted |
| Neck | Stewed |
The hind quarter is divided into—
| Parts | How Cooked |
| Loin | Stewed, Sautéd, Roasted, Broiled |
| Leg | Stewed, Sautéd, Roasted |
Other parts of the veal creature used as food—
| Parts | How Cooked |
| Tongue | Boiled, Braised |
| Brains | Stewed, Scalloped |
| Heart | Baked, Braised |
| Liver | Broiled, Sautéd |
| Kidneys | Boiled, Stewed |
| Sweetbreads | Stewed, Sautéd, Fried |
The best veal is from a calf six to twelve weeks old. The meat should be pinkish white, fine-grained, and tender, and there should be a large amount of fine white fat on the legs and around the kidneys.