Domestic Encyclopædia (1802)/Veal

VEAL, or the flesh of calves, is highly esteemed, on account of its tender fibres; but these animals ought to be fed chiefly with milk, or hay-tea, and to be at least six weeks old, before they are used as food. Nor should the calf be confined in a dark place, or bled frequently, during the short period of its existence, with the luxurious view of rendering the flesh whiter and more palatable.

Veal is nutritious and cooling, so that it may, in moderation, be preferably eaten by persons leading sedentary lives; by convalescents; or those who labour under scorbutic complaints, or hemorrhages. It ought, however, always to be roasted; for boiled veal is less nourishing and less digestible.