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.
Pork
Fresh pork is not so popular a meat as corned or salted, although fresh pork from a pig which has been carefully fed before killing is a delicate meat.
The upper part of the fore legs, or the shoulders, and the upper parts of the hind legs, or the hams, are salted and smoked. The sides of the pork creature are salted and smoked for bacon.