The shoulder is cut
from the ribs lying underneath, and it is generally used for roasting,
often with stuffing rolled inside of it. The breast, which is the under
part of the fore quarter and corresponds to the plate in beef, is
suitable for either roasting or stewing. When the rib bones are removed
from it, a pocket that will hold stuffing can be cut into this piece.
The ribs between the shoulder and the loin are called the _rack_; they
may be cut into chops or used as one piece for roasting.
5. HIND QUARTER.--The hind quarter, as Fig. 1 shows, is divided into the
loin, flank, leg, and hind shank. The loin and the flank are located
similarly to these same cuts in beef. In some localities, the part of
veal corresponding to the rump of beef is included with the loin, and in
others it is cut as part of the leg. When it is part of the leg, the leg
is cut off just in front of the hip bone and is separated from the lower
part of the leg, or hind shank, immediately below the hip joint. This
piece is often used for roasting, although cutlets or steaks may be cut
from it. The hind shank, which, together with the fore shank, is called
a _knuckle_, is used for soup making. When the loin and flank are cut in
a single piece, they are used for roasting.
6. VEAL ORGANS.--Certain of the organs of the calf, like those of beef
animals, are used for food.
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