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.

Allora, is an upmarket Italian with chef favorites veal marsala, tonno (fresh tuna) or an array of pizza from a woodburning oven.

Take the case of Randall Lineback veal, an heirloom breed much-prized by some East Coast chefs.

The priest opposite looked up from his cold veal and potato salad and smiled.

Mrs. Veal had been, subject to fits, and she asks if Mrs. Bargrave does not think she is "mightily impaired by her fits?"

Piso says, it is as good as veal; and Charlevoix, and others, have compared it to mutton.

The fat is white, and two or three inches thick; the flesh is of a pale red colour, and more delicate than veal.

There were eggs and ham and veal, dark-colored bread, and coffee, sufficient for about a dozen people.