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.
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