Sadie, in this quote from Pounds & Inches, Dr. Simeons seems to be saying that we should eat "low-grade" veal for one meal and chicken or fish for the other.

"For instance, American beef has almost double the caloric value of South Italian beef, which is not marbled with fat. This marbling is impossible to remove. In America, therefore, low-grade veal should be used for one meal and fish (excluding all those species such as herring, mackerel, tuna, salmon, eel, etc., which have a high fat content, and all dried, smoked or pickled fish), chicken breast, lobster, crawfish, prawns, shrimps, crabmeat or kidneys for the other meal."

First of all, what's low-grade veal? My market has chops and scalloppini. The scalloppini is easy to buy because it's really small slices, so it's easy to cut into a 100g serving. But is that "low-grade"?

Second of all, veal for one meal every day? Really? I've been trying to eat veal for a meal every other day, but is that's enough?