Page:Meier - The Art of German Cooking and Baking.djvu/50




 * 1. Leg.

2–3. Kidney roast and small chops.

4. Shoulder.

5. Neck.

6. Breast.

7. Head.

8. Shank Leg.

9. Four Legs.

It must be of a white color, a fine firm grain and have plenty of fat.

Do not buy very young veal because those calves are as a rule not healthy. Cheap meat is never economical. Veal is quickly prepared because it does not require long boiling. The bouillon is good for invalids because it contains much gluten.