He stared in a fixed way at his veal chop and scalloped potatoes gratin.
He created an elaborate dish of veal steak with morille mushrooms.
Take the case of Randall Lineback veal, an heirloom breed much-prized by some East Coast chefs.
Cookbooks as late as 1950 contain instructions for making "mock chicken" dishes using . . . veal.
Gourmet versions span bite-sized chicken, veal, turkey, seafood, and veggie versions.
We had veal cutlets and four pieces of chocolate cake, and as the Herr Religionsprof.
Strain the liquid from the veal and bones and remove the fat.
Cover a knuckle of veal with cold water, bring to the boil, and simmer for two hours, skimming as needed.
A breast of veal will require about three hours and a half to roast.
After the flour has become brown, baste the veal every fifteen minutes.
late 14c., from Anglo-French vel, Old French veel "a calf" (Modern French veau), earlier vedel, from Latin vitellus, diminutive of vitulus "calf," perhaps originally "yearling," if related, as some think, to Sanskrit vatsah "calf," literally "yearling;" Gothic wiþrus, Old English weðer (see wether; cf. also veteran).
