Other products from the calf are heads, brains, hearts, sweetbreads, feet, calves' liver, tripe, kidney and tongue. The kidneys are usually left in the loin.
The shoulder may be boned and rolled or left plain or just remove the blade bone and then use a filling. The breast may have the bones removed and then a pocket made and filled.
To roast the loin trim and tie into shape and then roast.
Meat from the neck, breast and knuckle is frequently used with chicken and, if properly prepared, it is delicious. Stock made from veal bones is rich in gelatine and may be used for meat loaves, moulds and aspics.
Cut the cutlets into suitable pieces and then roll in flour and dip in beaten egg, and then dip again in fine bread crumbs, patting firmly. Fry quickly to a golden brown. Place in a hot oven to finish cooking. The cutlet may be served with either brown gravy or tomato sauce.
One cup of milk, Five level tablespoons of cornstarch.
Place in a saucepan and then dissolve the starch in the milk. Bring to a boil and cook for five minutes. Now add
One and one-half cups of cooked veal, minced fine, One tablespoon of grated onion, Two tablespoons of finely minced parsley, One and one-half teaspoons of salt, One teaspoon of pepper, One tablespoon of Worcestershire sauce.
Beat to blend well and then pour on greased platter and set in a cool place for four hours to mould. Form into croquettes and then dip in beaten egg, and then in fine bread crumbs; fry in hot fat. Serve with tomato sauce.
Soak for one hour in cool water, adding the juice of one-half lemon. Drain and then parboil for ten minutes. Drain and then trim free from excess tissue. Place under a weight to flatten and make firm, if desired, or cut into two and dip in flour and then in egg and finally in fine bread crumbs. Fry in hot fat until a golden brown. Serve with Hollandaise sauce.
Have the butcher make a pocket in the veal for the filling. Now soak sufficient stale bread in cold water so that when pressed dry it will measure two cups. Place the bread in a saucepan and add
One cup of finely chopped onions, Three tablespoons of finely chopped parsley, One green pepper, chopped fine, One-half cup of shortening.
Mix thoroughly and then cook slowly so that the onion does not brown. When tender add