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
VEAL CUTS AND THEIR PREPARATION
8. In the preparation of veal, an important point to remember is that meat of this kind always requires thorough cooking. It should never be served rare. Because of the long cooking veal needs, together with the difficulty encountered in chewing it and its somewhat insipid flavor, which fails to excite the free flow of gastric juice, this meat is more indigestable than beef. In order to render it easier to digest, since it must be thoroughly cooked, the long, slow methods of cookery should be selected, as these soften the connective tissue. Because of the lack of flavor, veal is not so good as beef when the extraction of flavor is desired for broth. However, the absence of flavor makes veal a valuable meat to combine with chicken and the more expensive meats, particularly in highly seasoned made dishes or salads. Although lacking in flavor, veal contains more gelatine than other meats. While this substance is not very valuable as a food, it lends body to soup or broth and assists in the preparation of certain made dishes. To supply the flavor needed in dishes of this kind, pork is sometimes used with the veal.
9. Veal Steaks or Cutlets.--Strictly speaking, veal cutlets are cut from the ribs; however, a thin slice cut from the leg, as shown in Fig. 2, while in reality a steak, is considered by most housewives and butchers as a cutlet. A piece cut from the leg of veal corresponds to a cut of round steak in beef.
10. Pan-Broiled Veal Steak or Cutlets.--Several methods of preparing veal steak or cutlets are in practice, but a very satisfactory one is to pan-broil them. This method prevents the juices from being drawn out of the meat and consequently produces a tender, palatable dish.
