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Veal Recipes

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Recipes Featuring Veal

  • Veal Loaf | Knuckle of veal
    Knuckle of veal 1 lb lean veal 1 onion Salt Pepper Hard boiled eggs, thinly sliced Parsley, finely chopped Liquor
  • Battered Veal
    1 egg, white & yolk separated 4 Tbsps milk 1/2 Tbsp olive oil or salad oil Scant 1/2 cup flour, sifted 1 2/3 cups cooked veal, chopped 1/8 tsp salt A little white pepper 1/2 Tbsp lemon juice
  • Minced Veal
    Veal 2-3 spoonfuls of gravy Slice of lemon Pepper and salt Butter Flour 1 teaspoonful of lemon pickle 1 tablespoonful of cream
  • Baked Ham & Veal | 3 lbs veal, finely chopped
    3 lbs veal, finely chopped 2 lbs lean pork, finely chopped 10 crackers, finely rolled & sifted 1 Tbsp parsley, chopped 1 Tbsp thyme, dried & rubbed or chopped 1 Tbsp summer savory 3 ounces butte
  • Jellied Veal
    3 pounds veal 1/2 pound fresh pork 2 quarts water 1 onion 1 1/2 bay leaves 1 blade mace 3 peppercorns 5 cloves Chopped parsley Salt Hard-cooked eggs
  • Veal Collops
    Veal Pepper Salt Mace Egg, beaten Cracker crumbs
  • Veal Creamed
    Veal 1 teacup of rich milk 1 tablespoon of flour 1 tablespoon of butter Pepper Salt Mace Onion
  • Veal Patty (or Beef)
    3 pounds raw leg of veal chopped very fine 1 tablespoon salt 8 tablespoon of rolled crackers 3 tablespoons cream Butter Pepper
  • Croquettes of Cold Veal
    2 cups cold, cooked veal, very finely minced 1 cup hot, boiled rice 2 egg yolks, beaten 2 Tbsps butter, softened 1 tsp salt 1 tsp parsley, chopped Pea sized onion, finely chopped 1/8 tsp nutmeg
  • Veal Cutlets | 2 1/2 lbs veal, cut in slices 1/2 inch thick
    2 1/2 lbs veal, cut in slices 1/2 inch thick 2 egg yolks Cracker dust Pepper Salt Butter Lard Browned flour

About Veal

  • Calves are usually slaughtered between 18 and 20 weeks to produce veal
  • According to the Mayo Clinic, beef that has not been given hormones, artificial feed, or antibiotics is more healthy
  • Male calves are typically used for veal because they cannot produce milk
  • Veal and pork have similar calorie content but veal is lower in fat
  • Range feed veal tends to be more red and slightly more tough than milk feed veal
  • When selecting veal, look for meat that is red and not excessively pale in color
  • Most people consider veal to be more tender and flavorful than beef
  • Veal has fewer calories and half the fat of lean beef
  • The word "veal" comes from the Old French word "veel" and before that derived from Latin word "vitilus" meaning "calf"
  • The bible contains many references to eating young calves including the story of Abraham's son in the book of Genesis
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