Veal cutlet

“ Like all young meat, veal turns very quickly, therefore it never should hang more than two or three days. In choosing veal always examine the suet under the kidney; if this be clammy and soft, with a faint odor, the meat is not good, and always reject any that has greenish or yellowish spots about it. The head should be clean skinned and firm, the eyes full and clear, the kidneys large and well covered with fat, the liver a rich dark clear color, free from any spots or gristle, while the sweetbreads should be firm, plump, of a delicate color, and free from strings. ”

“ Your artificial relish is here not only needless, but offensive.
In the case of veal, we demand “stuffing.” Yes, for veal is a somewhat insipid meat, and by experience we have discovered the best method of throwing into relief such inherent goodness as it has. The stuffing does not disguise, nor seek to disguise; it accentuates. Good veal stuffing—reflect!—is in itself a triumph of culinary instinct; so bland it is, and yet so powerful upon the gastric juices.
Did I call veal insipid? I must add that it is only so in comparison with English beef and mutton. ”

“ Both the loin and the best end of the neck are excellent for roasting. The shoulder of veal, which is shown in Fig. 3, is sometimes roasted, but it is more often used for stew. Veal breast from which the ribs have been removed and veal rack, which is the portion of the ribs attached to the neck, may also be used for roasting. When they are, they are usually cut so as to contain a deep slit, or pocket, that may be filled with stuffing. In fact, whenever it is possible, the bone is removed from a piece of roasting veal and stuffing is put in its place. ”

“ Veal is, by many, considered both unwholesome and indigestible. The practice, now illegal, of bleeding calves before killing them, until they were actually in a state of disease, had probably some effect in producing a general belief in the unwholesomeness of veal. The flesh of the immature animal is less easily digested because its fibres offer greater resistance to the digestive agents. When its fibres are reduced to a fine state of division by the various processes of mastication, mincing, pounding and sieving, veal is easily digested. ”

“ Test the freshness of lamb by touching the kidney-fat; if it is soft and moist the meat is on the verge of spoiling; a bad smell indicates that it is already tainted; it is utterly unfit for use.
Veal.—Prime veal is light flesh color, and has abundance of hard, white, semi-transparent fat. The flesh of the second quality is red in contrast to the pinkish-white color of the prime sort; and the fat is whiter, coarser-grained, and less abundant. The poorest kind has decidedly red flesh, and very little kidney-fat. The neck is the first part that taints, and it can easily be tested ”

“ Never buy too young veal. It is very easy to know it; when too young, the bones are very tender; they are more like nerves than bones; the meat is gluish, and has little or no taste. Epicures say that if a calf is killed before it is two months old, or at least six weeks, it is not fit for eating. We are of that opinion, although, perhaps, very few are allowed so long a life. We will therefore recommend our readers to beware buying too young veal; many diseases, especially in children, come from eating it. ”

“ Although it is unfortunately the custom to allow calves to grow unreasonably large before the day of sacrifice, and to compensate the loss of whiteness by phlebotomy, thereby losing much of the tenderness and succulence of the meat, veal is after all one of the most valuable materials for the production of dainty dishes. ”

“ CORNED FILLET OF VEAL.—Take a large fillet of veal, and make deep incisions or cuts all over it with a sharp knife, and insert a slip of the fat into each, pressing it down well to keep it in. Mix a table-spoonful [62] of powdered saltpetre with half a pound of fine salt, and rub the meat all over with it. Make a brine of salt and water strong enough to swim an egg on its surface, adding a lump of saltpetre about the size of a walnut. Put the veal into the brine, (of which there must be enough to more than cover it,) and let it remain ten days; turning it every day. ”

“ It may not here be out of place to direct attention to the composition of a kind of animal food extensively purchased by the poorer classes, and known under the term of slink veal. It is the flesh of calves that are killed on the first day of their existence, and also, I have reason to believe, that of very immature animals—of calves that have never breathed. ”

“ Veal is the dressed carcass of the calf. The flesh should be firm, pinkish white and should be well cooked to develop its flavor and nutritious qualities. The cuts are the neck, shoulders, rack, breast, loin and leg. The shoulders, breast and loin are used for roasting, the neck and end of the leg for stewing, the leg for cutlets and the rack for chops. The knuckle from the leg of veal may be used for stews, soups, stock or pepper pot.
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. ”

“ Cupiss recommends the brachial vein of the fore-leg (commonly called by farriers the plate-vein) as a favorable place for bleeding. This vein runs along the inner side of the fore-leg under the skin, and the best place for puncturing it is about an inch above the knee, and scarcely half an inch backwards from the radius. No danger need be apprehended from cutting two or three times if sufficient blood cannot be obtained at once. The vein will become easily discernible if a ligature is tied firmly round the leg just below the shoulder. ”

“ The veils are made of grenadine, crepe, georgette crepe, or net bordered with crepe. The borders are about three inches wide. It is a matter of taste whether or not a face veil is worn with the long veil. No one but a widow wears a a iong veil. The face veil for deep mourning is plain mesh and dered with crepe, one and one-half inches wide. One may have the border of the face veil grosgrain ribbon if preferred. In fact, the crepe is not used on the veil unless the hat is trimmed with crepe. ”

“ The metropolis of England exceeds that of France in extent and population; it commands a greater supply of all articles of consumption, and contains a greater number and variety of markets, which are better supplied. There are also some articles of meat and some articles of cookery in which England exceeds France. Though we are also undoubtedly inferior to the Gauls in the articles of veal and fowl, yet we greatly surpass them in mutton, produce better beef, lamb, and pork, and are immeasurably superior both in the quantity and quality of our fish, our venison, and our game. ”

“ THE VEINS OF THE NECK Branches of the Vena Jugularis The trunks of the vena jugularis or vena cephalica communis pass subcutaneously on both sides near the trachea and the esophagus. Near the height of the thyroid gland they almost touch the carotid artery. They then cross, dorsalward, the trunk of the subclavian artery, and in their course receive the vertebral vein and unite with the subclavian vein toward the side of the vena brachiocephalica. The union on the right side lies to the right of the anterior aorta, and the union on the left side lies to the left of the pulmonary artery. ”

“ The radicles of the inferior vena cava and the left posterior cardinal are formed by the renal veins from the two kidneys, and in their forward course to the heart both veins receive in addition genital and segmental veins. In its course through the liver the inferior vena cava receives several hepatic veins, and finally opens into the sinus venosus, while the left posterior cardinal vein joins the corresponding Cuvierian duct, which also receives anterior cardinal, inferior jugular, and subclavian veins. ”

“ For thorough bleeding, the jugular vein is generally to be preferred. The sheep should be firmly held by the head by an assistant, and the body confined between his knees, with its rump against a wall. Some of the wool is then cut away from the middle of the neck over the jugular vein, and a ligature, brought in contact with the neck by opening the wool, is tied around it below the shorn spot near the shoulder. The vein will soon rise. The orifice may be secured, after bleeding, as before described. ”

“ Any injury which will cause suppuration within the foot will usually cause matter to form at the coronet, and may result in quittor. The disease is indicated by a swelling upon the coronet where the hair and hoof meet, great lameness, and a discharge of thin or thick curdy pus. There may be one or a number of small openings leading down into the sensitive part of the foot. The parts surrounding the quittor swell and become hard and take on an unhealthy action and are difficult to cure, and may be permanently diseased. ”

“ Arteries, veins, and most of the parts of the viscera, are without the sense of touch. We have actual proof of this in what takes place when a horse is bled for the purpose of obtaining curative serum. With a sharp lance a cut may be made in the skin so quickly and easily that the animal does nothing more than twitch the skin-muscle of the neck, or give his head a shake, whilst of the further proceeding of introducing a hollow needle into the vein the animal takes not the slightest notice. ”

“ Their downward direction is seldom quite vertical; there is however a species of vein having also an east and west direction which is never metalliferous, but consists generally of clay; this vein is for the most part found to take a course under-ground much less approaching the perpendicular than the metalliferous veins. This variation from the perpendicular in an east and west vein, whether it be towards the north or south, is called the underlie, and when its direction or dip is opposed to that of the metalliferous vein, it mostly, disturbs the direction of the latter. ”

“ In order to prevent the absorption of the venom introduced into the wound, the first precaution to be taken is to compress the bitten limb by means of a ligature of some kind, such as a handkerchief, as close as possible to the bite, and between it and the base of the limb. The ligature must be tightly twisted, and, by compressing the tissues around the bite, an attempt should be made to squeeze out the venom that may have been introduced into them. The expulsion of the poison should be hastened, either by making an incision 2 or 3 cm. ”

“ If the blood of the dog remains non-coagulable when mixed with doses of venom which, on the contrary, are actively coagulant for the blood of the rabbit, the reason would be that the leucocytes of these animals are not equally resistant to venom.
This conception, however, does not conform to the facts that I have myself observed. I have always found that viper-venom, mixed with citrate- or oxalate-plasma of the dog, rabbit, or horse, coagulates these various plasmas when the venom is in weak doses, while with strong doses coagulation is not produced. ”

“ But their disadvantages are numerous; for although the regular metalliferous veins are occasionally found to be but little or not at all disturbed by the passing of the substance of the cross vein through them, except by the mere division of the load, it more often happens that it is as it were broken into small strings or branches. By a careful examination of the nature and direction of these, the miner is indeed sometimes enabled to find pretty readily that part of the load which is on the other side of the cross vein, but he is often baffled. ”

“ When plethora has been a prominent factor and symptoms are urgent, a free bleeding (4 to 5 quarts for horse or cow) from the jugular vein may serve to relieve the vascular tension, dilute the vital fluid, and moderate the inflammation. Hot fomentations or sinapisms to the limbs, and even cupping on the neck and chest, may contribute to relieve the tension on the spine. When the temperature is already high, bags of ice may be applied to the tender parts of the spine or those indicated to be the inflamed parts by the groups of rigid or paretic muscles. ”

“ The large vein that supplies the entrails with blood passes in the neighborhood of the testicles; there is danger that a young beginner may pierce it with the pointed instrument in taking off the skin of the lower testicle, in which case the chicken would die instantly, for all the blood in its body would issue out. There are one or two smaller veins which must be avoided, which is very easy, as they are not difficult to see. ”

“ Since an inclined vein often lies near a vertical vein, it is advisable to sink a shaft at the spot where a stringer or cross-vein cuts them both; or where a vena dilatata or a stringer dilatata passes through, for minerals are usually found there. In the same way we have a good prospect of finding metal at the point where an inclined vein joins a vertical one; this is why miners cross-cut the hangingwall or footwall of a main vein, and in these openings seek for a vein which may junction with the principal vein a few fathoms below. ”

“ At the left groin, the iliac vein was greatly distended with pus. Sir Henry Halford [17] has also mentioned three cases of what he has termed phlegmasia dolens, occurring in the male, in one of which the iliac vein was found obliterated after death. In this case, the patient had suffered, for several years before his death, from swelling of the left [Pg 12] leg and thigh. In the interior of the obliterated vessel there is a coagulum, which has lost its colour, and become firm and completely adherent to the inner surface of the vein. ”