VEAL: is the dressed carcass of a calf. It requires close attention on the part of the retailer, as it is much more difficult to keep than beef. "Hog-dressed" veal is the car cass left in its hide after being trimmed and cleaned—in that form it best retains its moisture and flavor.
The carcass is generally dressed and cut in accordance with one or other of the diagrams below, but local customs vary greatly. Diagram I is a popular Eastern method ; Diagrams II and III are adapted from a bulletin of the U. S. Department of Agriculture. The Chuck (Diagram III) is sometimes cut so as to include part of that designated in the same diagram as Shoulder, thus following more nearly the method of sub-dividing beef. In many localities, the fore and hind shanks are known as the "Knuckles." See also Color Page, opposite.
The flesh should be pink and firm. If it is bluish or flabby, it should not be accepted. It 'Should always be eaten fresh, as a poisonous principle is generated in
it if improperly kept. It also requires to be well cooked to fully develop its nutritive qualities.
The most desirable veal is that of calves from four to six weeks old and known as "milk-veal." After six weeks, the calf is fed on other foods and its flesh gradually becomes darker and less juicy.
"Bob veal," that from calves under four weeks old, should never be eaten, as it is unfit for food. Stringent laws have been passed forbidding its sale.
The finest veal in the world is that grown in Switzerland and Holstein, Germany. The reason is found not only in the high breed of cattle, but also in the feeding of the young calf—it is, for example, not unusual for raw eggs to be included in its diet!