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Tips for Cooking Veal: by Donna Mae
Veal
Veal is the meat from young beef. It has a delicious, light, delicate flavor, is grayish pink in color, & has very little fat. Because of this, broiling of veal is not recommended. It is best roasted, braised, or stewed. It should be cooked until thoroughly done w/no trace of pink.
Cuts for Roasting or Braising
Loin: The rib & loin (T-Bone) are most often sold as chops, but they also make excellent roasts.
Leg: Meaty roast w/a small bone. The leg is often cut into steaks & cutlets.
Rump: This cut is easiest to carve when boned, rolled, & tied.
Shoulder: This cut, too, because of the larger shoulder bone, should be boned, rolled, & tied.
How to Roast
Place meat, fat side up, on a rack in a shallow, open roasting pan. Season w/salt & pepper or w/herbs as desired. If roast does not have much fat covering, it is advisable to top veal w/bacon or salt pork slices. Insert meat thermometer into center of meat, being careful bulb does not touch bone or rest in fat. Do not add water; do not cover. Roast veal to 180 degrees. When done, take roast from oven; remove from pan & let "rest" for 15-20 min. This allows the meat to firm up, makes carving easier, helps retain the juices, & allows time to make gravy.
SAVORY STUFFED SHOULDER OF VEAL
1/4 C. of butter or margarine
1/4 C. of diced celery
2 T. of chopped onion
(3-4 oz.) Can of mushrooms, drained
1 T. of diced pimiento
1 tsp. of grated lemon rind
1 tsp. of leaf rosemary, crumbled
2 C. of crushed salted crackers
1 C. of chicken broth*
1 egg yolk
3-4 lbs. of veal shoulder, boned
3 T. of bottled barbecue or meat sauce
Heat butter or margarine in a lg. skillet; add celery & onion; cook until tender. Add mushrooms, pimiento, lemon rind, & rosemary; stir in crackers, chicken broth, & egg yolk. Open veal shoulder, cut side up; spread stuffing almost to edges; roll up veal; tie securely. Insert meat thermometer; brush outside of meat w/barbecue or meat sauce. (If roast has little fat covering, lay several thin strips of salt pork or fat bacon on top.) Place on rack in roasting pan; do not cover; do not add water. Roast at 325 for 2-1/2 to 3 hrs. or until meat thermometer registers 180 degrees. Makes 6 servings.
*Or use 1 chicken bouillon cube or an equivalent amount of granulated chicken bouillon dissolved in 1 C. of hot water.
Veal is the meat from young beef. It has a delicious, light, delicate flavor, is grayish pink in color, & has very little fat. Because of this, broiling of veal is not recommended. It is best roasted, braised, or stewed. It should be cooked until thoroughly done w/no trace of pink.
Cuts for Roasting or Braising
Loin: The rib & loin (T-Bone) are most often sold as chops, but they also make excellent roasts.
Leg: Meaty roast w/a small bone. The leg is often cut into steaks & cutlets.
Rump: This cut is easiest to carve when boned, rolled, & tied.
Shoulder: This cut, too, because of the larger shoulder bone, should be boned, rolled, & tied.
How to Roast
Place meat, fat side up, on a rack in a shallow, open roasting pan. Season w/salt & pepper or w/herbs as desired. If roast does not have much fat covering, it is advisable to top veal w/bacon or salt pork slices. Insert meat thermometer into center of meat, being careful bulb does not touch bone or rest in fat. Do not add water; do not cover. Roast veal to 180 degrees. When done, take roast from oven; remove from pan & let "rest" for 15-20 min. This allows the meat to firm up, makes carving easier, helps retain the juices, & allows time to make gravy.
SAVORY STUFFED SHOULDER OF VEAL
1/4 C. of butter or margarine
1/4 C. of diced celery
2 T. of chopped onion
(3-4 oz.) Can of mushrooms, drained
1 T. of diced pimiento
1 tsp. of grated lemon rind
1 tsp. of leaf rosemary, crumbled
2 C. of crushed salted crackers
1 C. of chicken broth*
1 egg yolk
3-4 lbs. of veal shoulder, boned
3 T. of bottled barbecue or meat sauce
Heat butter or margarine in a lg. skillet; add celery & onion; cook until tender. Add mushrooms, pimiento, lemon rind, & rosemary; stir in crackers, chicken broth, & egg yolk. Open veal shoulder, cut side up; spread stuffing almost to edges; roll up veal; tie securely. Insert meat thermometer; brush outside of meat w/barbecue or meat sauce. (If roast has little fat covering, lay several thin strips of salt pork or fat bacon on top.) Place on rack in roasting pan; do not cover; do not add water. Roast at 325 for 2-1/2 to 3 hrs. or until meat thermometer registers 180 degrees. Makes 6 servings.
*Or use 1 chicken bouillon cube or an equivalent amount of granulated chicken bouillon dissolved in 1 C. of hot water.
