Origin of veal
Examples from the Web for veal
Cookbooks as late as 1950 contain instructions for making "mock chicken" dishes using . . . veal.
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.All the Presidents’ Chefs: Culinary Secrets of the World’s Leaders|The Telegraph|July 25, 2012|DAILY BEAST
Take the case of Randall Lineback veal, an heirloom breed much-prized by some East Coast chefs.
Gourmet versions span bite-sized chicken, veal, turkey, seafood, and veggie versions.
If you have any batter left, it is nice dropped by the large spoonful into the fat, and fried till brown, then laid over the veal.The American Housewife|Anonymous
Place a four-pound fowl in stock pot and a small knuckle of veal; add four quarts of cold water and heat slowly to boiling point.Fifty-Two Sunday Dinners|Elizabeth O. Hiller
The inspectress moved away again, and when the veal was served my portion found its way to the plate of Dolores.My Double Life|Sarah Bernhardt
In fact, I was surfeited with veal in every possible shape wherever I went.The Land of Thor|J. Ross Browne
Let them grow cold: and if not enough to fill the dish, lay at the bottom two or three slices of veal, beef, or mutton.
Word Origin 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).