. Domestic science, principles and application; a text-book for public schools. N 28 PROTEIN—VEAL, LAMB, MUTTON VEAL Appearance.—Veal is pale pink and the fat is clearwhite. The best comes from a calf two months old. Cuts of VealCut Use Cost 1. Leg Cutlets 2. Loin Chops and roast 3. Ribs Roast Saddle [(1) and (2), or two hind quarters)] Roast Rack [ (3), (4), (5), or two fore quarters)] Chops 4. Breast Roast 5. Shoulder Stuffed whole for roast 6. Neck Stew Appearance.—The meat of lamb is red and the fat iswhite. The bones are red and turn white with age. Kinds.—Spring lamb is from 6 to 8 weeks
. Domestic science, principles and application; a text-book for public schools. N 28 PROTEIN—VEAL, LAMB, MUTTON VEAL Appearance.—Veal is pale pink and the fat is clearwhite. The best comes from a calf two months old. Cuts of VealCut Use Cost 1. Leg Cutlets 2. Loin Chops and roast 3. Ribs Roast Saddle [(1) and (2), or two hind quarters)] Roast Rack [ (3), (4), (5), or two fore quarters)] Chops 4. Breast Roast 5. Shoulder Stuffed whole for roast 6. Neck Stew Appearance.—The meat of lamb is red and the fat iswhite. The bones are red and turn white with age. Kinds.—Spring lamb is from 6 to 8 weeks old. Year-lings are about one year old. The best lamb comes fromanimals 6 weeks to 3 months old. Lamb may be used assoon as killed. MUTTON Appearance.—The meat of mutton is bright red, thefat is yellowish, and the bones are white. The layer of fatnext to the skin in mutton has a very strong flavor of oiland wool, which makes it very distasteful to most should be removed before cooking. JVIutton musthang to ripen. (164) PROTEIN—VEAL, LAMB. MUTTON in:. Fig. 21. Cuts of veal: 1, leg; i,loin; 3. ribs; 4. breast; 5, shoulder; 6neck. (111. Bui. 147) Fig. 22. Cuts of mutton: 1, leg-^. loin; J, ribs; 4, breast; 5, shoulder. 166 DOMESTIC SCIENCE Cuts of Lamb and MuttonCut Use Cobt 1. Leg Roast and chops 2. Loin Chops, saddle roast 3. Ribs Chops and roast 4. Breast Stew and soup 5. Shoulders Roasts Back [(2), (3)] Food Value.—Mutton comes next to beef in food red meat of beef and mutton is more stimulating thanthe white meat of veal and poultry. Veal and lamb areless nutritious than the flesh of the full-grown animals. What to Serve with Veal.—With cutlets or chops servepeas, rice croquettes. With stewed veal serve dumplings, baked potatoes. With veal loaf or roast serve peas, asparagus, spinach,cauliflower, rice, white or sweet potatoes. What to Serve with Mutton.—With broiled chops servecreamed potatoes, peas. With leg of mutton serve caper sau
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectc, booksubjectcookery
