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Veal Recipes

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Recipes Featuring Veal

  • Blanquette of Veal
    2 pounds veal brisket 1/2 can mushrooms 2 onions, finely chopped 1 carrot, finely chopped 1 Tbsp butter 1 Tbsp flour 2 egg yolks Juice of 1 lemon Water Salt and pepper to taste
  • Minced Veal Kidney
    1 Veal kidney Butter Finely chopped onions Salt and pepper 1 teaspoon flour Little red wine (or if preferred a little vinegar)
  • Roast Fillet of Veal
    Bone the joint Butter Flour Butter Juice of a lemon Parsley
  • Breaded Veal Cutlets
    6 veal cutlets 1 egg 1 cup bread crumbs Salt and pepper to taste Cooking oil
  • 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
  • Galantine of Veal
    5 pounds breast of veal 1 pound sausage meat A few walnuts A little cooked ham or tongue 1/4 pound grated breadcrumbs Salt, pepper and nutmeg Glaze: 1/2 ounce gelatine 1 cup stock A drop of
  • Veal Patty
    3 pounds of veal or beef chopped fine 5 tablespoon cracker crumbs 1 tablespoon of melted butter 1 teaspoon pepper 1 tablespoon of salt 1/2 cup milk or cream 2 eggs, beaten
  • Veal Scaloppine and Veal Marsala
    VEAL SCALOPPINE 1 pound veal scaloppine slices (8 to 12), cut a little more than 1/4 inch thick and pounded to slightly less than 1/4 inch. Salt and pepper to taste 1/2 cup flour 1 Tbsp olive oil
  • Veal with Clams
    2 cups leftover veal, chopped 1 cup clams, chopped Salt Pepper 1 Tbsp butter 4 Tbsps clam juice 1/2 cup mashed potato, well seasoned
  • Blanquette of Veal | 2 thick slices from a leg of veal, 1 inch thick
    2 thick slices from a leg of veal, 1 inch thick Pepper Salt Bunch of parsley, chopped 2 blades of mace Onion half the size of a small nutmeg, chopped 2 ounces butter 1 Tbsp flour 1 cup cream

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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