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Veal
is the meat of a calf up to one-year old. A white, tender, and
very lean meat, veal is considered a delicacy by many chefs.
But
quality can vary depending on how the calf was reared. A hundred
years ago, the finest veal came from calves raised on a diet of
milk, eggs, and occasionally barley. Today, the best veal calves
are raised on mother's milk.
Veal
is rich in iron and phosphorus.
Grimod de La Reyniere called veal the "chameleon of cooking" because
it can be prepared in so many different styles. The widest variety
of veal dishes come from France, where recipes range from stuffed
breast of veal to bresolles to saddle of veal Orloff. There are
many Italian recipes as well, including osso bucco, piccata, and
saltimbocca. Of course, there's also the Austrian Wiener schnitzel
and the very British veal and ham pie.
What
to Look For
Veal
should be moist and appear white or slightly pink. The best cuts
of veal are the rump end of the loin, the loin, the leg, the ribs
and shortened best end of neck, and the filet. The next best cuts
come from the shoulder, breast, flank and upper ribs.
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