On 11/18/2018 2:
>
> Stew and pot roast is exactly the same, only difference is the meat
> size.... and both begin exactly alike; brown the meat. All stew and
> pot roast recipes are interchangeable. I use top round for stew and
> pot roast.
>
> My mom used to make my favorite stew, Veal Stew. Sometimes it was
> veal pot roast (braised veal). I never did get her recipe. Both
> contained carrots, celery, onions, and mushrooms, but no potatoes, it
> was served on a bed of wide egg noodles. I tried to make it but it
> turned out very different.... I've no idea which cut of veal she used
> or which seasonings. We had veal often; veal chops, breast of veal...
> I never see veal chops or breast of veal at markets. I think veal
> chops are better than pork chops, and a million times more edible than
> lamb chops.
>

I buy veal shoulder chops at PriceChopper regularly.
Good for a braise. My thinking that a "real"
veal chop is a young t bone/porterhouse steak.
I don't see them....
Veal breast at a local store on occasion.

Veal must have been cheaper and more common in the past,
the family had veal cutlets once a week or so. Probably in the 70's.

I remember restaurants having veal shank specials.

--
Dave S