These are the usual veal cuts, with cooking methods:
Shoulder (whole or divided into two): Roast, stew
Loin: If whole, bone, stuff, roll and roast; if cut into chops, grill or fry
Best end of neck: Roast or cut into cutlets and fry or grill
Scrag-end of neck: Stew
Fillet leg: Roast, cut into slices for frying or fricassee
Knuckle: Boil, braise, stew
Breast: Stew, braise, boil
Veal for roasting is often boned and stuffed with forcemeat, while forcemeat balls may be served with an unstuffed joint. Veal should be served well cooked and as the flesh lacks fat, it must either be well basted during the roasting, or protected with pieces of fat bacon.
Method: Roast Veal
- Roast by the moderate-temperature method (in a fairly hot oven at190ºC), allowing 20 minutes per 0.45 kg for a joint with bone, or 30 minutes per 0.45 kg for a boned and rolled joint.
- Serve with bacon rolls, gravy, roast potatoes and spring carrots, green peas or other vegetables.
