CUTS OF VEAL, AND THEIR USES
3. The slaughtered calf from which veal is obtained is generally delivered to the butcher in the form shown in Fig. 1; that is, with the head, feet, and intestines removed and the carcass split into halves through the spine. He divides each half into quarters, known as the fore quarter and the hind quarter, and cuts these into smaller pieces.
4. FORE QUARTER.--The fore quarter, as shown in Fig. 1, is composed of the neck, chuck, shoulder, fore shank, breast, and ribs. Frequently, no distinction is made between the neck and the chuck, both of these pieces and the fore shank being used for soups and stews. The shoulder is cut from the ribs lying underneath, and it is generally used for roasting, often with stuffing rolled inside of it. The breast, which is the under part of the fore quarter and corresponds to the plate in beef, is suitable for either roasting or stewing. When the rib bones are removed from it, a pocket that will hold stuffing can be cut into this piece. The ribs between the shoulder and the loin are called the rack; they may be cut into chops or used as one piece for roasting.
5. HIND QUARTER.--The hind quarter, as Fig. 1 shows, is divided into the loin, flank, leg, and hind shank. The loin and the flank are located similarly to these same cuts in beef. In some localities, the part of veal corresponding to the rump of beef is included with the loin, and in others it is cut as part of the leg. When it is part of the leg, the leg is cut off just in front of the hip bone and is separated from the lower part of the leg, or hind shank, immediately below the hip joint. This piece is often used for roasting, although cutlets or steaks may be cut from it. The hind shank, which, together with the fore shank, is called a knuckle, is used for soup making. When the loin and flank are cut in a single piece, they are used for roasting.
6. VEAL ORGANS.--Certain of the organs of the calf, like those of beef animals, are used for food. They include the heart, tongue, liver, and kidneys, as well as the thymus and thyroid glands and the pancreas. The heart and tongue of veal are more delicate in texture and flavor than those of beef, but the methods of cooking them are practically the same. The liver and kidneys of calves make very appetizing dishes and find favor with many persons. The thymus and thyroid glands and the pancreas are included under the term sweetbreads. The thymus gland, which lies near the heart and is often called the heart sweetbread, is the best one. The thyroid gland lies in the throat and is called the throat sweetbread. These two glands are joined by a connecting membrane, but this is often broken and each gland sold as a separate sweetbread. The pancreas, which is the stomach sweetbread, is used less often than the others.
7. Table of Veal Cuts.--The various cuts of veal, together with their uses, are arranged for ready reference in Table I. Therefore, so that the housewife may become thoroughly familiar with these facts about veal, she is urged to make a careful study of this table.
TABLE I
NAMES OF VEAL CUTS AND ORGANS AND THEIR USES
| NAME OF LARGE CUT | NAME OF SMALL CUT | USES OF CUTS |
| Fore Quarter | Head | Soup, made dishes, gelatine |
| Breast | Stew, made dishes, gelatine | |
| Ribs | Stew, made dishes, chops | |
| Shoulder | Stew, made dishes | |
| Neck | Stew or stock, made dishes | |
| Hind Quarter | Loin | Chops, roasts |
| Leg | Cutlets or fillet, sautéing, or roasting | |
| Knuckle | Stocks, stews | |
| Veal Organs | Brains | Made dishes, chafing dish |
| Liver | Broiling, sautéing | |
| Heart | Stuffed, baked | |
| Tongue | Broiled, braised | |
| Sweetbreads | Made dishes, chafing dish | |
| Kidneys | Boiled, stew |
COOKING OF VEAL