Veal Recipe
Prime veal is light flesh color, and has abundance of hard,
white, semi-transparent fat. The flesh of the second quality is red in
contrast to the pinkish-white color of the prime sort; and the fat is
whiter, coarser-grained, and less abundant. The poorest kind has
decidedly red flesh, and very little kidney-fat. The neck is the first
part that taints, and it can easily be tested; the loin is just spoiling
when the kidney-fat begins to grow soft and clammy.
Read this sentence about BOB-VEAL carefully, and be sure to remember it.
It is the flesh of calves killed when two or three weeks old, or that of
"deaconed calves," which are killed almost as soon as they are born, for
the value of their skins. This practice cannot be too harshly condemned
as a criminal waste of food; for a stock raiser, or farmer, who knows
his business can feed his calves until they reach a healthy maturity,
without seriously interfering with his supply of milk. The flesh of
BOB-VEAL is a soft, flabby, sticky substance, of a ropy gelatinous
nature; and, being the first flesh, unchanged by the health-giving
action of air and food, it is devoid of the elements necessary to
transform it into wholesome food. IT SHOULD NEVER BE EATEN.
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