|
The various cuts of veal, together with their
uses, are arranged for ready reference in table below, so that you may become thoroughly familiar with these facts about
veal before you start using veal in your cooking.
NAMES OF VEAL CUTS AND ORGANS AND THEIR USES
| NAME OF LARGE CUT | NAME OF SMALL CUT | USES OF CUTS |
| Fore Quarter | Head | Soup, slow cooking, roasted, gelatine |
| Breast | Stew, slow cooking, braising, gelatine |
| Ribs | Stew, roasted |
| Shoulder | Stew, slow cooking, special dishes |
| Neck | Stew or stock, braising, special dishes |
| Hind Quarter | Loin | Chops, pot roasting, braising, stewing
|
| Leg | Cutlets or fillet, sautéing, or roasting |
| Knuckle | Stocks, stews, osso buco
|
| Veal Organs | Brains | Special dishes, chafing dish, fried
|
| Liver | Broiling, sautéing, panfried
|
| Heart | Stuffed, baked, braised
|
| Tongue | Broiled, braised |
| Sweetbreads | Special dishes, chafing dish,
|
| Kidneys | Boiled, stew |
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