Veal Recipes
344 Recipes Next Page >>Recipes Featuring Veal
- Veal Soup | 2 lbs veal
2 lbs veal 2 quarts cold water 1 cup ham, chopped 1 onion 1 Tbsp parsley Pepper Salt 1 pint cream 3 slices carrot - Breaded Veal Cutlets
6 veal cutlets 1 egg 1 cup bread crumbs Salt and pepper to taste Cooking oil - Veal Shape
1 1/2 pounds veal 1 lemon 1 slice of ham Pepper and salt 3 hard-boiled eggs - 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 - Fried Fillet of Veal with Asparagus
1 1/2 pound fillet of calf 1 1/2 tablespoon butter 1 can or bunch asparagus 3 tablespoons flour Asparagus juice 1 egg yolk 3/4 cup cream 1 tablespoon butter Salt Sugar - 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 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 - Forcemeat for Veal, Turkeys, Fowl, Hare
1 liver 2 ounce ham or bacon 1/4 pound suet Rind of 1/2 lemon 2 eggs 1 teaspoon minced parsley 1 teaspoon minced sweet herbs Salt, cayenne and mace to taste 6 ounces breadcrumbs - 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)
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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