margaret suran > wrote:

> Bubba, That was interesting and informative. Perhaps you can tell me
> what cut of meat I mean when I want to get Kalbs Nierenbraten, something
> I have tried to find on several occasions, but neither regular butchers
> nor Kosher ones in New York City had any idea what I meant. I usually
> end up being offered veal kidneys, which is not what I want. Thank you.

It is boned loin of veal, the chump end of the loin. It is the cut that
contains kidneys. However, even if the kidneys are removed, the cut is
still called Kalbsnierenbraten in Germany and Austria. Traditionally,
though, it is supposed to be rolled around the kidney(s), whether by the
butcher or by oneself. It is one of the best veal cuts and costs
accordingly. If roasted with the kidney, it is a magnificent dish
(given good-quality veal), even though I would still prefer the kidney
to be cooked separately and served with mustard sauce...

You can also try asking for veal roast with kidneys and hope they know
what it is. If they do, you can then say you want it sans kidneys, if
that is your preference.

The French equivalent is rognonade de veau, or longe de veau et son
rognon.

Bubba