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 1. Leg.

 2–3. Kidney roast and small chops.

 4. Shoulder.

 5. Neck.

 6. Breast.

 7. Head.

 8. Shank Leg.

 9. Four Legs.

Preparation of Veal.

Appearance of Good Veal.

It must be of a white color, a fine firm grain and have plenty of fat.

Do not buy very young veal because those calves are as a rule not healthy. Cheap meat is never economical. Veal is quickly prepared because it does not require long boiling. The bouillon is good for invalids because it contains much gluten.

Best Pieces for Roast.

Leg or Loin.

The leg with the fricandeau, the fillet, loin and kidney roast.

Small Pieces for Frying.

The chump end of loin for chops, veal cutlets from rib piece, fillet.

Pieces for Pot Roast.

The breast, neck, shoulder.

Pieces for Boiling.

The thick rib piece, neck.

Pieces for Bouillon.

The calves’ feet, calf-bones, calf-tail, also lean meat.

Parts for Fricassee.

Lungs, brain, sweetbreads, breast piece.

No. 1—LEG OF VEAL.

Quantity for 8–10 Persons.

 6–8 lbs. leg of veal

 ⅛ lb. of bacon