Veal

Definition and stakes

Marion Harris Neil,  The Story of Crisco

“ 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. ”
Source: Gutenberg

Portrait of George Gissing George Gissing,  The Private Papers of Henry Ryecroft

“ 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.
”
Source: Gutenberg

Anthony Florian Madinger Willich,  Domestic Encyclopædia (1802)

“ Veal is nutritious and cooling, so that it may, in moderation, be preferably eaten by persons leading sedentary lives; by convalescents; or those who labour under scorbutic complaints, or hemorrhages. It ought, however, always to be roasted; for boiled veal is less nourishing and less digestible. ”
Source: Wikisource

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