They include the heart, tongue, liver, and
kidneys, as well as the thymus and thyroid glands and the pancreas. The
heart and tongue of veal are more delicate in texture and flavor than
those of beef, but the methods of cooking them are practically the same.
The liver and kidneys of calves make very appetizing dishes and find
favor with many persons. The thymus and thyroid glands and the pancreas
are included under the term _sweetbreads_. The thymus gland, which lies
near the heart and is often called the _heart sweetbread_, is the best
one. The thyroid gland lies in the throat and is called the _throat
sweetbread_. These two glands are joined by a connecting membrane, but
this is often broken and each gland sold as a separate sweetbread. The
pancreas, which is the _stomach sweetbread_, is used less often than
the others.
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
/ Head Soup, made dishes, gelatine
| Breast Stew, made dishes, gelatine
Fore Quarter | Ribs Stew, made dishes, chops
| Shoulder Stew, made dishes
\ Neck Stew or stock, made dishes
/ Loin Chops, roasts
Hind Quarter | Leg Cutlets or fillet, sauteing, or roasting
\ Knuckle Stocks, stews
/ Brains Made dishes, chafing dish
| Liver Broiling, sauteing
Veal Organs | Heart Stuffed, baked
| Tongue Broiled, braised
| Sweetbreads Made dishes, chafing dish
\ Kidneys Boiled, stew
COOKING OF VEAL
VEAL CUTS AND THEIR PREPARATION
8.
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