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Veal Recipes

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Recipes Featuring Veal

  • Veal Cutlets a la Milanaise
    8 small veal cutlets Salt and pepper Fine dry crumbs 3 eggs 2 tablespoons cooking oil Fine fresh bread crumbs 1/4 pound grated Parmesan cheese 1/2 pound butter 1 cup oil 1 ladle tomato sauce
  • 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
  • Veal Steak Saute, Plaza
    4 veal steaks Salt and pepper 2 tablespoons flour 1/4 pound butter 1 shallot, chopped fine 3/4 cup white wine 2 tomatoes, peeled and diced 1/4 teaspoon diced chives 1/4 teaspoon chopped parsle
  • 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
  • Veal Roast Pudding
    1 pound veal for roasting 1/2 small onion, cut fine 1 tablespoon minced parsley 5 tablespoons butter Salt and pepper 3 egg yolks, beaten well 1 teaspoon grated Parmesan cheese 1 dry roll, grate
  • 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
  • Veal Pudding
    Boiled veal Butter 2 cups boiled rice Chopped sage (optional) 1 egg 1 cup milk Salt
  • Veal Olives | 1 1/2 lbs veal, cut very thin
    1 1/2 lbs veal, cut very thin Salt Pepper 3 Tbsps powdered cracker 1/2 Tbsp butter 1/2 tsp sage & savory, mixed 1/4 tsp pepper 1 tsp salt Flour 1/4 lb pork Olives 1 1/2 pint boiling water
  • 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
  • Cold Veal Dressed with White Sauce
    1 pint milk 1 tsp flour Very thin slices of veal 1 egg yolk, well beaten Butter Toast Slices of bacon, fried

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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