PANFRY: Arm and blade steaks; rib and loin chops; kidney chops; sirloin steak; round steak (cutlets); city chicken; mock chicken legs; patties; liver; kidney; sweetbreads and brains.
BRAISE: Arm and blade steaks; rib and loin chops; kidney chops; breast; riblets; sirloin steak; round steak (cutlets); heel of round pot-roast; hind shank; city chicken; mock chicken legs; cubes; patties; heart; kidneys; brains and sweetbreads.
COOK IN LIQUID: Riblets; shank; heel of round; stew meat; heart; kidneys; tongue; brains and sweetbreads.
Other Facts About Veal
The mild appealing flavor of veal is brought out by proper cookery. Since veal comes from a young animal and, consequently, lacks fat, it is often desirable to place bacon or salt pork slices over veal roasts before cooking. All veal is cooked well done. Frozen veal cuts may be stored at 0° F. or lower, 6 to 9 months.
Recipes for VEAL
Veal Shoulder Roll
Rolled shoulder roast