veal
- 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
Contemporary Examples of 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.
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.
Historical Examples of veal
Strain the liquid from the veal and bones and remove the fat.
Woman's Institute Library of Cookery, Vol. 3Woman's Institute of Domestic Arts and Sciences
Veal may be baked in this manner with potatoes or a pudding.
Directions for Cookery, in its Various BranchesEliza Leslie
Veal suet may be used as a substitute for that of beef; also veal-dripping.
Directions for Cookery, in its Various BranchesEliza Leslie
A breast of veal will require about three hours and a half to roast.
Directions for Cookery, in its Various BranchesEliza Leslie
A shoulder of veal may be stuffed and roasted in a similar manner.
Directions for Cookery, in its Various BranchesEliza Leslie
veal
- the flesh of the calf used as food
- Also called: veal calf a calf, esp one bred for eating
Word Origin for veal
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).