Cookbooks as late as 1950 contain instructions for making "mock chicken" dishes using . . . veal.
He stared in a fixed way at his veal chop and scalloped potatoes gratin.
Mrs. Buller cooked a braised saddle of veal and delicious it was too served with a rich gravy flavored with claret.
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.
We had veal cutlets and four pieces of chocolate cake, and as the Herr Religionsprof.
The flesh of the cow and ox is called beef; that of the calf is veal.
Cover a knuckle of veal with cold water, bring to the boil, and simmer for two hours, skimming as needed.
Salt the water generously and don't put the veal in until it is boiling.
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).