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Veal, to Keep

As veal when once tainted cannot be recovered like beef or mutton, it is important that every precaution should be taken to preserve it in good condition till it is cooked. Place it therefore in a cool larder, and examine it daily. It should be kept hanging, too, for if it is laid on a dish the pressure alone will cause it to taint. The pipe which runs along the chine of the loin and the kernels from the fat should be removed as soon as possible. The skirt of the breast, too, should be taken off, and the inside wiped and dredged with flour. The part of the leg which becomes most quickly tainted is that where the udder lies. The skewer should therefore be removed, and that portion examined every day. If there is any indication that veal is likely to become tainted, it should be plunged into boiling water, boiled quickly for ten minutes, then dried thoroughly, hung in a cool larder, and cooked as soon as possible.