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Veal Cutlets

Veal cutlets may either be cut form the best end of the neck, or what is called a veal cutlet may be taken from the fillet. Chops only are taken from the loin. If cut from the neck the chine-bone, gristle, and skin should be removed, and the upper part of the rib-bones shortened. After being trimmed, the meat should be beaten with a cutlet-bat to make it smooth. A veal cutlet when trimmed weights from six to eight ounces. Probable cost, 1s. to 1s. 2d. per pound.