Veal Salad.--A salad is always a delightful addition to a meal and
so usually finds favor. When it is made of meat, such as veal, it can be
used as the main dish for luncheon or supper. As shown in the
accompanying recipe, other things, such as celery, peas, and hard-cooked
eggs, are usually put in a salad of this kind.
VEAL SALAD
(Sufficient to Serve Six)
2 c. cold diced veal
1 c. diced celery
1/2 c. canned peas
3 hard-cooked eggs
4 Tb. olive oil
2 Tb. vinegar
1/2 tsp. salt
1/8 tsp. pepper
Combine the veal, celery, peas, and eggs chopped fine. Mix the olive
oil, vinegar, salt, and pepper to make a dressing. Marinate the
ingredients with this dressing. Serve on lettuce leaves with any salad
dressing desired.
MUTTON AND LAMB
COMPARISON OF MUTTON AND LAMB
[Illustration: FIG. 5]
27. The term mutton is usually applied to the flesh of a sheep that is 1
year or more old, while lamb is the flesh of sheep under 1 year of age.
The popularity of these meats varies very much with the locality. In the
United States, a preference for lamb has become noticeable, but in
England mutton is more popular and is more commonly used. Both of these
meats, however, are very palatable and nutritious, so that the choice
of one or the other will always be determined by the taste or market
conditions.
[Illustration: FIG. 6]
28. Lamb that is 6 weeks to 3 months old is called _spring lamb_, and
usually comes into the market in January or February.
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