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Veal Recipes

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Recipes Featuring Veal

  • Stewed Veal
    2 quarts water 1 onion, peeled Few blades of mace Salt 1/4 lb rice Butter Parsley, chopped Shank bone Butter
  • 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
  • Cold Fillet of Veal with Vegetable Mayonnaise
    Fillet of veal Mayonnaise Stock Little chopped parsley Carrots Celery Potatoes Green peas Mushrooms Lettuce leaves
  • Roast Fillet of Veal
    Bone the joint Butter Flour Butter Juice of a lemon Parsley
  • Veal Creamed
    Veal 1 teacup of rich milk 1 tablespoon of flour 1 tablespoon of butter Pepper Salt Mace Onion
  • 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
  • Stuff Breast of Veal
    3 pounds breast of veal 1 tablespoon drippings 1 tablespoon chopped onion 1 tablespoon chopped celery 1 tablespoon chopped green pepper 2 cups bread crumbs 1/2 teaspoon salt 1/4 teaspoon pepper
  • 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 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 Curry | 2 lbs leg or breast of veal
    2 lbs leg or breast of veal Salt 2 ounces butter 1 large onion, cut in slices 1 Tbsp parsley, chopped 1 pint broth 1 1/2 Tbsp curry powder 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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