One slice of tomato, cut in two,
Two thin slices of onion,
and garnish with two tablespoons of Russian dressing.
VEAL
Veal is the dressed carcass of the calf. The flesh should be firm, pinkish white and should be well cooked to develop its flavor and nutritious qualities. The cuts are the neck, shoulders, rack, breast, loin and leg. The shoulders, breast and loin are used for roasting, the neck and end of the leg for stewing, the leg for cutlets and the rack for chops. The knuckle from the leg of veal may be used for stews, soups, stock or pepper pot.
Other products from the calf are heads, brains, hearts, sweetbreads, feet, calves' liver, tripe, kidney and tongue. The kidneys are usually left in the loin.
TO COOK
The shoulder may be boned and rolled or left plain or just remove the blade bone and then use a filling. The breast may have the bones removed and then a pocket made and filled.
To roast the loin trim and tie into shape and then roast.