Dave S wrote:

> 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.

Veal was cheaper then as we had more small farmers who couldn;t over
winter all the calves. Now with the mega-industry, it's marketed as a
premium price.