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From: Bruce <Bruce@invalid.invalid>
Newsgroups: rec.food.cooking
Subject: Re: Thursday Night Leftovers! 3/13/2025
Date: Sat, 15 Mar 2025 21:54:42 +1100
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On Sat, 15 Mar 2025 10:04:21 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:

>On 2025-03-15, Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:
>> On 2025-03-13, Dave Smith <adavid.smith@sympatico.ca> wrote:
>>
>>>   Back to veal chops... I never had it until I was well into my 40s. I 
>>> ordered it in a nice restaurant and it turned out to be breaded. I never 
>>> did learn how to do that with veal but I guess it is like the way I do 
>>> rack of lamb where the meat is seared in a pan, smeared with mustard or 
>>> something similar as a binder for seasoned crumbs and then finished in a 
>>> hot oven. I grilled a few veal chops after that but one of these days I 
>>> want to try breading them.
>>
>>
>> When I was a kid, a very popular meal, in roadside diners, was breaded
>> veal cutlets. It was my favorite meal, for lunch, when we were traveling.
>> They slaughtered BABY cows for me! The meal went out of fashion, because
>> proto-Bruces gnashed their teeth and howled.
>> Great meal! How sad? :(
>
>We're having veal tonight.
>
>Veal is typically from male calves that are surplus to the dairy industry.
>They're slaughtered when they're 16-18 weeks old and up to 450 pounds.
>It's impossible for me to get exercised about "baby" cows that weigh
>a quarter ton.

Or about any other animal.

-- 
Bruce
<https://i.postimg.cc/5NvHwfF0/trumpputin.jpg>