4. Marketing and Meal Planning

Veal—

Roast—leg, shoulder (may be boned and rolled), “cushion” or fillet or
top of leg, loin.

Veal steak or cutlet—top leg, shoulder.

Stuffed roast shoulder—boned shoulder, not rolled.
Stuffed veal breast—roasted or in casserole.

Pot roast—shoulder (gash it and insert strips of fat bacon).
Stew, fricassee—shoulder or breast.

Veal birds, stuffed—leg slices.

Jellied veal—knuckle and stewing cuts.

Chops—ribs, loin; shoulder.

Edible organs—Sweetbread, liver, heart, tongue.

Pork—

Roast—Loin, butt, shoulder, tenderloin, spareribs (stuffed and baked)
Ham—fresh or smoked.
Crown roast—ribs.

Chops—loin, ribs; less tender—butt or shoulder.

Casserole cuts— shoulder chops, shoulder butt.

Ham—

The real ham (hind leg)—buy slice, piece or whole; the shoulder or
picnic ham (front leg). Boned picnic roll, whole or part; back bacon
sometimes boiled or baked, often baked like ham. |

Bacon—

Side bacon—even streaks of fat and lean, alternated. Rind smooth,
meat firm. :
Back bacon—should have good proportion of fat.

_ Avoid highly-coloured lean meat.
Buy bacon sliced or in the piece; usually a cent or two more per pound
when sliced, but for many purposes, the thin slicing possible by machine
is preferable. May be bought packaged, with or without rind, priced
accordingly.

FISH
Choose fish with firm flesh, eyes bright, moist and clear, gills red, scales
undulled and firmly fixed.

Buy fresh fish for immediate use and keep deeply chilled and clese-
covered until cooked. Allow about half-pound per serving.

Frozen fillets, under proper circumstances, wholesome and excellent
flavoui.