taste like mutton and is not so tender. The bones of a young lamb will
be red, and the fat hard and white. This meat is in season from May to
September.


VEAL.

The calf being so much larger than the sheep, the fore and hind
quarters are not cooked together, and for an ordinary family both are
not purchased. The animal is, however, cut into the same parts as
mutton. The loin, breast and shoulder are used for roasting. Chops are
cut from the loin and neck, those from the neck being called rib chops
or cotelettes. The neck itself is used for stews, pies, fricassees,
etc. The leg is used for cutlets, fricandeaux, stews and roasts, and
for braising. The fillet of veal is a solid piece cut from the leg--
not like the tenderloin in beef, but used in much the same way. The
lower part of the leg is called a knuckle, and is particularly nice
for soups and sauces. Good veal will have white, firm fat, and the
lean part a pinkish tinge. When extremely white it indicates that the
calf has been bled before being killed, which is a great cruelty to
the animal, besides greatly impoverishing the meat. When veal is too
young it will be soft and of a bluish tinge. The calf should not be
killed until at least six weeks old. Veal is in the market all the
year, but the season is really from April to September, when the price
is low. The leg costs more than any other joint, because it is almost
wholly solid meat. The fillet costs from 20 to 25 cents; cutlets from
the leg, 30 cents; chops from loin, 20 cents; loin for roast, 15
cents; breast, 10 to 12 cents. Veal is not nutritious nor easily
digested. Many people cannot eat it in any form, but such a number of
nice dishes can be made from it, and when in season the price is so