veal

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.

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.

The inspectress moved away again, and when the veal was served my portion found its way to the plate of Dolores.

In fact, I was surfeited with veal in every possible shape wherever I went.

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.