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Veal Recipes

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Recipes Featuring Veal

  • Mottled Veal
    Salt tongue 1/2 cup rice Pepper Sage Savory 1 teaspoon made mustard Pinch of cloves and cinnamon
  • Veal Curry
    2 pounds of veal, cut in pieces a piece of butter, size of an egg 1 large tablespoonful of curry powder salt and pepper to taste 1 pint of hot water
  • Veal Saumone
    3 pounds veal 1 tablespoon slat 1 teaspoon saltpeter 3 sliced onions 1/2 lemon, sliced 3 bay leaves Parsley 10 whole cloves Few juniper berries 1 teaspoon crushed white pepper Few tarragon l
  • 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
  • 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 Cutlets in White Wine
    2 1/2 pounds veal cutlets 4 tablespoons butter Salt and pepper 2 tablespoons flour 1 cup white wine 1 cup water 2 heads cauliflower, sliced 1 kohlrabi, inch diced 1/2 large carrot, diced 1/2
  • 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
  • Roast Veal | loin of veal
    loin of veal sliced vegetables piece of bread small pared potatoes
  • 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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