Veal Cuts and Cooking Methods
ROAST: Ribs; arm and blade roasts; rolled and cushion-style shoulder; crown roast; loin; rump; leg; breast and loaf.
BROIL: Liver; kidneys; sweetbreads and brains. Veal steaks, chops and patties are best cooked by braising or panfrying since these two methods supply fat which is lacking in veal because it comes from a young animal.
PANBROIL: Veal steaks, chops and patties are not panbroiled for the same reason that they are not broiled.
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
- 3 to 4-pound veal shoulder roll
- Salt
- Pepper
- 4 to 6 slices bacon, if desired
Season the roast with salt and pepper. Place on rack in open roasting pan. Insert a meat thermometer so the bulb reaches the center of the roast. Place bacon slices on roast. Do not add water. Do not cover. Roast in slow oven (300° F.) until the meat thermometer registers 170° F. or about 2½ hours. Allow about 40 minutes per pound for roasting.
Menu Idea
Veal Shoulder Roll
Whipped Potatoes
Harvard Beets
Orange-Grapefruit Salad
Corn Bread
Butter or Margarine
Butterscotch Pie
Beverage
Sour Cream Veal Loaf
- 1½ pounds ground veal
- ½ pound ground pork
- 2 tablespoons minced onion
- 2 carrots, ground
- 1½ teaspoons salt
- ⅛ teaspoon pepper
- ½ cup sour cream
- Flour
Combine all ingredients and mix thoroughly. Pack into a 5 × 9-inch loaf pan and bake in a moderate oven (350° F.) 1½ hours. Thicken drippings for gravy, allowing 2 tablespoons flour for each cup of drippings. 6 to 8 servings.
Menu Idea
Sour Cream Veal Loaf
Au Gratin Potatoes
Broccoli
Orange-Carrot Salad
Parkerhouse Rolls
Butter or Margarine
Cherry Cobbler
Beverage
Pineapple Stuffed Veal Birds
- 2 veal round steaks, cut ½ inch thick
- ½ cup crushed pineapple
- ¼ cup melted butter or margarine
- 1 teaspoon salt
- ½ teaspoon sage
- 2 cups soft bread crumbs
- 3 tablespoons lard or drippings
- Salt
- Pepper
- ¼ cup water
Remove bone from steaks and cut as shown in illustration. Drain the crushed pineapple thoroughly. Add the pineapple, melted butter or margarine, salt and sage to the bread crumbs. Mix well. Place a spoonful of the pineapple stuffing on each piece of veal, roll and fasten with wooden picks. Brown the rolls slowly in lard or drippings. Season with salt and pepper. Add water, cover and simmer for 45 minutes or until tender. 6 servings.
Menu Idea
Veal Birds
Parsleyed Potatoes
Asparagus
Apricot-Cheese Salad
Muffins
Butter or Margarine
Lemon Cream Pie
Beverage
Paprika Veal
- 1½ pounds veal shoulder, cut into 1½ inch cubes
- 3 tablespoons lard or bacon drippings
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon paprika
- ¼ cup water
- Paprika Sauce
Brown veal cubes in lard or drippings. Season. Add water, cover closely and cook slowly 30 minutes. Cover with Paprika Sauce and continue cooking slowly 30 minutes more or until meat is tender. 4 to 6 servings.
Paprika Sauce
- ¼ cup butter or margarine
- ¼ cup flour
- 2 cups milk
- Paprika
- Salt
- Pepper
Melt butter or margarine, add flour and mix well. Add milk gradually and cook, stirring constantly until thickened. Add paprika to color and salt and pepper to taste.
Menu Idea
Paprika Veal
Baked Potatoes
Brussels Sprouts
Cabbage Salad
French Bread
Butter or Margarine
Cherry Torte
Beverage
Recipes for Veal Leftovers
Ladies’ Aid Salad
- 4 cups diced cooked veal
- 1 cup salted almonds
- 1 No. 303 can pineapple chunks
- 2 cups diced celery
- 2 hard-cooked eggs, diced
- Mayonnaise
- Lettuce Cups
Cut almonds lengthwise into quarters. Drain pineapple. Combine veal, pineapple, celery and eggs. Chill thoroughly. Just before serving add almonds and enough mayonnaise to moisten ingredients. Mix lightly and serve in lettuce cups. 8 servings.
Veal Croquettes
- 2 cups ground cooked veal
- 1 cup mashed cooked peas
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 2 teaspoons grated onion
- ½ cup fine dry bread crumbs
- 1 egg, slightly beaten
- Lard for deep fat frying
Combine ground veal, peas, salt, pepper and onion. Shape into croquettes. Roll in bread crumbs, dip in egg and again in bread crumbs. Fry in deep hot lard (360° F.) 1½ to 2 minutes or until brown. Drain. 6 servings.
Meat-Potato-Tomato Cakes
- 2 cups ground, cooked beef, veal, pork or lamb
- 2 cups mashed potatoes
- 2 eggs
- 2 tablespoons minced onion
- 2 tablespoons finely chopped celery
- ½ cup tomato juice
- 1 teaspoon salt
- ¼ teaspoon pepper
- 8 slices tomato, cut ½ inch thick
- 2 tablespoons melted butter or margarine
Combine ground meat, mashed potatoes, eggs, onion, celery, tomato juice and seasonings. Mix well and shape into 8 patties. Place patties in greased baking pan. Top each pattie with a tomato slice. Brush tomato slices with melted butter or margarine. Bake in a moderate oven (350° F.) for 30 minutes. 6 to 8 servings.
