Enquire within upon everything by Robert Kemp Philp

should be delicately white, though it is often juicy and well-flavoured when rather dark in colour. Butchers, it is said, bleed calves purposely before killing them, with a view to make the flesh white, but this also makes it dry and flavourless. On examining the loin, if the fat enveloping the kidney be white and firm-looking, the meat will probably be prime and recently killed. Veal will not keep so long as an older meat, especially in hot or damp weather: when going, the fat becomes soft and moist, the meat flabby and spotted, and somewhat porous like sponge. Large, overgrown veal is inferior to small, delicate, yet fat veal. The fillet of a cow-calf is known by the udder attached to it, and by the softness of the skin; it is preferable to the veal of a bull-calf.