- Also veal·er [vee-ler] /ˈvi lər/. a calf raised for its meat, usually a milk-fed animal less than three months old.
- the flesh of the calf as used for food.
Origin of veal
Examples from the Web for veal
Cookbooks as late as 1950 contain instructions for making "mock chicken" dishes using . . . veal.The Economic History of Stereotypes
June 3, 2013
Mrs. Buller cooked a braised saddle of veal and delicious it was too served with a rich gravy flavored with claret.A Real-Life ‘Downton Abbey’ Affair
January 13, 2013
He created an elaborate dish of veal steak with morille mushrooms.All the Presidents’ Chefs: Culinary Secrets of the World’s Leaders
July 25, 2012
Take the case of Randall Lineback veal, an heirloom breed much-prized by some East Coast chefs.The Locavore Wine Hypocrisy
July 8, 2010
Gourmet versions span bite-sized chicken, veal, turkey, seafood, and veggie versions.6 Food Trends That Should Disappear
Jacquelynn D. Powers
June 25, 2010
Strain the liquid from the veal and bones and remove the fat.Woman's Institute Library of Cookery, Vol. 3
Woman's Institute of Domestic Arts and Sciences
A breast of veal will require about three hours and a half to roast.
Veal may be baked in this manner with potatoes or a pudding.
Veal suet may be used as a substitute for that of beef; also veal-dripping.
A shoulder of veal may be stuffed and roasted in a similar manner.
- the flesh of the calf used as food
- Also called: veal calf a calf, esp one bred for eating
Word Origin and History for veal
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).