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| | Veal - Wikipedia, the free encyclopedia |
 | | Veal is often associated with Italian, French, German cuisines, as well as cuisines of other middle-European countries. | | | Veal is the meat of young calves, specifically the male offspring of dairy cattle, and is appreciated for its delicate taste, tender texture and nutritious qualities. | | | Dairy cows must give birth annually to continue producing milk naturally, but male dairy calves are of little value to dairy farmers except as meat. |
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http://en.wikipedia.org/wiki/Veal
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| | Veal | Recipezaar |
| | Sautéed medallions of veal with shiitake mushrooms and Cognac. | | | Veal Chops With Rosemary Cream Sauce by MacChef | | | Veal Medallions in Creamy Chive Sauce by Oolala |
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http://www.recipezaar.com/r/305
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| | VEAL PICCATA Recipe at Epicurious.com |
| | Dust the veal with flour and saute in butter. | | | Sauted the veal in a butter/olive oil combo after treating with an egg, milk, flour, bread crumb bath. | | | While pan is heating, sprinkle veal with salt and pepper. |
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http://www.epicurious.com/recipes/recipe_views/views/106060?epiSearchPage=http://www.epicurious.com/recipes/find/results?search=veal&x=8&y=8
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| | Guide to Meat Cuts: Veal |
| | Veal rib crown roast is usually prepared by roasting. | | | Veal loin chops are usually prepared by braising or panfrying. | | | Veal loin top loin chops are the same as veal loin chops, but with the tenderloin removed. |
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http://www.mealsforyou.com/cgi-bin/customize?meatcutsveal.html
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| | CHAPTER XIX. -- VEAL RECIPES. |
| | -- The remains of cold roast veal, 4 onions, 2 apples sliced, 1 tablespoonful of curry-powder, 1 dessertspoonful of flour, 1/2 pint of broth or water, 1 tablespoonful of lemon-juice. | | | -- The remains of cold roast veal, a little butter, flour, 1/2 pint of water, 1 onion, 1 blade of pounded mace, 1 tablespoonful of lemon-juice, 1/2 teaspoonful of finely-minced lemon-peel, 2 tablespoonfuls of sherry, 1 tablespoonful of mushroom ketchup. | | | of cold roast veal, a small slice of bacon, 1/4 teaspoonful of minced lemon-peel, 1/2 onion chopped fine, salt, pepper, and pounded mace to taste, a slice of toast soaked in milk, 1 egg. |
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http://exclassics.com/beeton/beet19.htm
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| | Veal |
| | Veal is sold as scallops, cutlets, chops, roasts, stew meat, breast, shank, and veal burger. | | | Veal is available as scallops, cutlets, chops, roasts, stew meat, breast, shank, and veal burger. | | | Ground veal keeps for 2 to 3 months; stew meat for 3 to 4 months; roasts and steaks for 6 to 12 months. |
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http://www.gnc.co.uk/VF/HealthNotes/HN_live_uk/Food_Guide/Veal.htm
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| | Veal, veal recipes, veal cuts, fine dining, cooking, nj legislation, milk fed veal |
| | As the veal industry offsets much of the dairy producers' costs, the result is an extra benefit to consumers in that the price of milk and cheese remains lower than if the veal industry was not purchasing unwanted calves and cheese by-products. | | | U.S. dairy farmers produced large surpluses of skim milk, a by-product of butter and cheese processing, which was sold inexpensively to veal producers in the Netherlands. | | | Dutch veal producers found that feeding their veal calves a diet of skim milk, whey and fat led to increased weights and an improved quality of veal. |
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http://www.vealusa.com/What_is_Veal/history.html
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| | Veal Recipes from Mainbrace |
| | Season veal with salt and pepper to taste. | | | Roll a spoonful of sausage meat in each veal scallop. | | | Season flour with salt and pepper to taste in a shallow pie tin. |
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http://www.mainbrace.ca/veal.htm
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| | Veal Recipe - Veal with Dumplings |
| | Veal: Roll veal in flour and brown quickly in butter. | | | In the veal skillet, bring the soup and water to a boil and pour over veal. | | | Mix melted butter and breadcrumbs, roll tablespoons of batter into the breadcrumb mixture and place on top of veal. |
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http://www.dianaskitchen.com/page/meats/dumplin.htm
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| | veal - definition of veal in Encyclopedia |
| | Veal is a meat product made from young calves, appreciated for its delicate taste and tender texture. | | | Some non-vegetarians refuse to eat veal because they believe that the process is extremely cruel to the young calves. | | | In recent times, calves are being bred traditionally again, in a constantly increasing measure, following in some cases the consumers' suggestions. |
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http://encyclopedia.laborlawtalk.com/veal
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| | Veal |
| | Veal calves are a by-product of the dairy industry; they are "manufactured" by "milk machines" – dairy cows. | | | Also, don't buy or eat dairy products, because of the dairy industry's role in veal production. | | | The calves are generally fed a milk substitute intentionally lacking in iron and other essential nutrients. |
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http://www.animal-lib.org.au/lists/veal/veal.shtml
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| | Veal |
| | Such "veal" is actually "baby beef," or beef from young cows. | | | Sauté the veal in the butter, a few pieces at a time. | | | Remove the veal to a bowl and add the wine and chicken broth and any liquid from the meat and mushrooms. |
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http://wywahoos.org/wahoos/cookbook/veal.htm
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| | Allrecipes Cook's Encyclopedia veal |
| | The meat from formula-fed veal is not as rich or delicate as milk-fed veal because of the diet's missing milk fat. | | | Veal is often cooked by moist-heat methods to compensate for its lack of natural fat. | | | The delicate flavor and fine texture of veal have appealed to diners for centuries. |
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http://allrecipes.com/advice/ref/ency/terms/9018.asp
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| | Veal |
| | Veal is a relatively delicate, mild meat in flavor. | | | To develop veal’s delicate flavor, many recipes utilize seasonings such as white wine, sherry, onion, marjoram, rosemary, thyme, sage, oregano, pepper, cinnamon, garlic, mustard and butter. | | | for more more recipes and information about veal. |
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http://www.ohiobeef.org/Veal.htm
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| | Veal Fact Sheet |
| | There are three types of veal: "Bob" veal (calves slaughtered when only a few days old), formula-fed veal, and nonformula-fed veal or "red veal". | | | Taste tests have shown that white veal is not superior to pink veal, and many restaurants and supermarkets have switched to carrying only pink veal. | | | When a calf is allowed solid food and exercise, the resulting meat is pinker and has more texture. |
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http://www.hsus.org/farm_animals/factory_farms/veal/veal_fact_sheet.html
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| | Veal Recipe Index |
| | Veal Collops Veal Collops 2 Veal Croquettes Veal Croquettes 2 Veal Cutlets Veal Fricassee Veal Loaf Veal Loaf 2 Veal with Oysters |
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http://www.hugs.org/vealdex.shtml
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| | vealstore.com - Veal Cuts Leg |
| | Veal hindshank can be rubbed with herbs and cooked. | | | Succulent leg cuts, like veal top round, boneless veal leg roast and osso buco are well suited for dishes that require moist heat cooking. | | | Chefs are redefining the veal cutlet, a cut that is the basis of the most traditional veal dishes, including Veal Scallopini, Veal Marsala, Veal Saltimbocca, Veal Piccata and Wiener Schnitzel. |
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http://www.veal.org/Content/Veal101CutsLeg.aspx
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| | Bernie's Veal |
| | Ground veal is perfect for hamburgers, meatballs, meatloaf and the like, as it is lighter than beef. | | | The shank roasts can be prepared the same way as the "hind" leg roasts. | | | A roast of veal is a spectacular presentation for a holiday or special occasion. |
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http://www.chilipaper.com/FButcher/bernie_s_veal.htm
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| | Veal Mozzarella - All Recipes - Beef |
| | Pour the sherry sauce over the veal and cheese. | | | Bake for 20 to 30 minutes in the preheated oven, until cheese is melted and gooey. | | | "Wafer thin melt-in-your-mouth veal cutlets smothered in a decadent buttery sherry sauce. |
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http://beef.allrecipes.com/az/70217.asp?rss=3
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| | Veal at Gourmet Foods 101 |
| | Veal is tender beef taken from young cows, very often males. | | | Veal should have a creamy pinkish tone to it, and it may come with a thin layer of milk-white fat. | | | Flash-frozen, vacuum-sealed veal can be stored in your freezer for up to 4 months, retaining its original freshness. |
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http://www.gourmetfoods101.com/gourmet-meats/veal.aspx
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| | Nutritional Summary Database |
| | Veal, variety meats and by-products, pancreas, cooked, braised | | | Veal, variety meats and by-products, spleen, cooked, braised | | | Veal, variety meats and by-products, thymus, cooked, braised |
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http://veal.nutritionalsummary.com
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| | Veal Recipes Dedicated to dining at its finest. |
| | A term in Italian cooking describing a thin scallop of meat (most often veal), usually prepared by dredging the meat in flour before sautéing it. | | | Scaloppine (Italian Spelling) dishes are generally served with a sauce based on wine or tomatoes. | | | Carlos Reyes, owner and executive chef of Chefs on King, shares three veal recipes that will turn up the heat this summer. |
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http://www.vealrecipes.com
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| | Veal - MyButcher.com |
| | Serve the breaded and fried veal scaloppini with either french fries or your favorite potato salad. | | | Sprinkle the breaded and fried veal scaloppini with some freshly squeezed lemon juice befor serving or serve with freshly cut lemon wedges. | | | For example, veal scaloppini can be breaded and fried very fast and easy. |
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http://www.mybutcher.com/stores/xq/xfm/store_id.634/Page_id.17/categ_id.4/parent_ids.0/Veal/qx/store.htm
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| | Veal Recipes - LoveToKnow Recipes |
| | Veal Liver Pate (to Be Eaten Cold) Recipe | | | Veal Kidneys With Potatoes And Egg Plant Recipe | | | Veal Rack With Sweet Potatoes And Tomatoes Recipe |
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http://recipes.lovetoknow.com/wiki/Category:Veal_Recipes
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| | Niman strives to make veal an acceptable choice |
| | Veal, which generally comes from calves that are 18 to 20 weeks old, has long been on the table at family dairy farms. | | | The Wisconsin farmers, called "graziers," raise their animals on pasture and produce milk mostly for cheese. | | | But family farmers in other dairy states are also trying to bring veal back to the thinking eater's dinner table. |
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http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2004/09/08/FDG988J2OV1.DTL
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| | SCIENTIFIC ADVANCEMENTS AND LEGISLATION ADDRESSING VEAL CALVES IN NORTH AMERICA, UC Davis Veterinary Medicine Extension |
| | Special-fed veal calves (also referred to as formula-fed, fancy, or nature veal) are fed a liquid milk replacer diet in which the iron content decreases through the last half of the production cycle. | | | However, up to 95% of the male dairy calves in some areas may be used in veal or beef feeding systems. | | | The calves are raised in confinement for 16 to 20 weeks of age and are marketed at liveweights of 160 to 210 kg. |
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http://www.vetmed.ucdavis.edu/vetext/INF-AN/INF-AN_VEAL95FRANCE.HTML
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| | USATODAY.com - Growth hormones in veal spark debate |
| | The veal industry is trying to get the FDA to stay enforcement of its rules for at least two months, so that the calves can be slaughtered and sold to restaurants and supermarkets. | | | About 700,000 veal calves are slaughtered each year at 20 weeks of age. | | | The veal industry is being criticized by other meat producers. |
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http://www.usatoday.com/money/industries/food/2004-04-01-veal_x.htm
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| | Veal Crates |
| | Veal is a by-product of the dairy industry. | | | The veal crate and anemic diet are so cruel that they have been outlawed in Europe, and it is time for the U.S. to follow suit. | | | The other half are male, and because they are of no use to the dairy industry, most are used for beef or veal. |
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http://www.freefarmanimals.org/vc_intro.htm
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| | Calf Cruelty is Not Necessary, Dave Kopel, Independence Institute |
| | For many years, gourmets in Europe have enjoyed the delicate meat of veal calves which are fed on mother's milk, and slaughtered a week or two after birth. | | | Restaurants can drop anemic veal from their menus, and instead offer their customers healthier meat raised in more humane conditions. | | | What makes this whole process all the worse is that the iron-deficient, anemic diet does not affect how the meat tastes. |
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http://davekopel.org/env/Calf-Cruelty-is-Not-Necessary.htm
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| | Medieval Recipies - veal "birds" with sauce |
| | With a meat tenderizer or a wine bottle, flatten the pieces as flat as possible. | | | To make the sauce, combine all of the sauce ingredients in a small saucepan and bring to a boil; reduce heat, and simmer for ten minutes. | | | Pour the sauce over the veal birds and cook for two more minutes. |
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http://www.bitwise.net/~ken-bill/medrcp05.htm
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| | PETA Media Center > Factsheets |
| | In addition to refusing to eat veal, don’t consume dairy products—veal calves are a “byproduct” of the dairy industry. | | | Veal: A Byproduct of the Cruel Dairy Industry | | | Cows produce milk for the same reason that humans and other mammals do, to nourish their young. |
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http://www.peta.org/factsheet/files/FactsheetDisplay.asp?ID=102
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| | The Great Steakhouse Steaks - Allen Brothers USDA Prime Steak and Prime Beef |
| | Made from the same cut of veal as our chops, this slow-oven roasted veal rack roast offers a fabulous presentation and new taste sensation for those who enjoy veal chops. | | | Our veal is fed an exclusive formula diet for a whiter color and finer texture than you'll find anyplace else. | | | Our thick and juicy veal loin chops include part of the sirloin and the entire filet for a decadent dining experience. |
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http://www.allenbrothers.com/findProducts.do?categoryId=26
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| | Recipes : Milanesas: Breaded Veal : Food Network |
| | Dust the veal in flour, drop in the egg batter, and finish in the bread crumbs. | | | Serve with sliced lemon and parsley and mashed potatoes. | | | Add the veal, cook until golden on both sides. |
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http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_15439,00.html
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| | Veal Forestiere - All Recipes - Beef |
| | Return veal to pan with artichokes, and cook until heated through. | | | Lightly flour veal cutlets, and shake off the excess. | | | Melt butter in a large skillet over medium-high heat. |
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http://beef.allrecipes.com/az/VlFrstir.asp?rss=3
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| | Veal Vermouth Recipe Internet Cookbook Meat Medallion |
| | In a frying pan, saute the veal in the butter. | | | Cover with the mushrooms and sprinkle with lemon juice. | | | Other Bed and Breakfast, Country Inns, and Small Hotels on 1st Traveler's Choice |
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http://www.virtualcities.com/ons/ny/a/nya18013.htm
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| | Beef & Veal |
| | Jersey/Delaware area, with all nationalities, but especially with those of Italian desent, veal is a very popular item for such favorites as veal parmigiana (with or without eggplant), veal scallopini, veal stew, braised veal shanks (ossobuco), veal cutlets, roasted and stuffed breast of veal, veal loin chops, medallions and more. | | | We also have the very flavorful certified Black Angus chuck, which can be cut as steaks or roasts; although chuck is never as tender as some cuts, this Black Angus chuck is the tastiest!Cannuli’s also carries beef sausage, all-beef hot dogs, beef jerky (turkey jerky, too), ox tails, and many other tasty beef products. | | | So whether you’re in the market for good beef or veal, you can be confident that Cannuli’s will please you with the highest quality, tastiest meats available. |
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http://www.cannulismeats.com/html/beef___veal.html
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| | Cookbook:Veal - Wikibooks, collection of open-content textbooks |
| | Veal is meat from calves, the young of cattle. | | | It is much more soft, tender, pale and less strongly flavored than beef. | | | You may find that some guests reject veal, believing that the calves are restricted to a small dark crate to cut costs or to keep the flesh pale and tender. |
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http://en.wikibooks.org/wiki/Cookbook:Veal
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| | Veal |
| | Breaded Veal Patty Topped with Provolone cheese and served with meat sauce. | | | Tender medallions of fresh Veal, sauteed with peppers, onions and mushrooms. | | | Thin slices of fresh breaded Veal, deep fried topped with Provolone cheese and |
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http://www.baygo.com/berkshires/restaurants/jimmys/veal.htm
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| | Horizon Foods - Meat and Seafood Distributors |
| | In hot oil in large skillet, sauté veal until golden. | | | In same skillet, sauté onion and garlic until onion is limp - about 5 minutes. |
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http://www.horizonfoods.com/recipe/Veal_Paprikesh_recp.jsp
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| | Veal recipes for dinner or lunch |
| | Wild Mushroom And Veal Terrine With Roasted Yellow Pepper C | | | Please select the Veal recipe you wish to view. | | | We hope you will enjoy the Veal recipe and tell a friend. |
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http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Veal&ttl=52
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| | Gourmet Food Mall - igourmet.com - Encyclopedia of Cheese |
| | Primarily a grating cheese, Parmigiano Reggiano is a great topping for soups, pasta dishes, veal, chicken, or salads. | | | Parmigiano Reggiano's flavor is unmistakably piquant and true cheese connoisseurs know when they are served an inferior imitation. | | | Buy this cheese as a wedge and grate it yourself so you know you are getting the real thing. |
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http://igourmet.gourmetfoodmall.com/StaticPage.php?pageid=491
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| | Veal |
| | Return veal to pan and sautee another 20 minutes. | | | He will be able to slice it thin so it could cook faster. | | | Tomatoes, chicken broth, tomato paste, salt and pepper and simmer for about |
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http://www.hechoenpuertorico.org/comida/ourrecipes/subcategory/Veal.asp
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| | USATODAY.com - FDA, veal sellers OK on hormone |
| | Veal calves are generally slaughtered at 20 weeks of age, while beef cattle are slaughtered at a year and a half. | | | But federal regulators only became aware of it in the past two weeks after the USDA discovered hormone-releasing implants in veal calves at two slaughter plants in Wisconsin. | | | Such implants are legal and widely used in beef cattle because the hormone has time to leave the animals' system. |
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http://www.usatoday.com/news/health/2004-04-04-fda-veal-usat_x.htm
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| | From Sandi's Recipe File - Hungarian Veal & Peppers |
| | Bring to a boil; cover, reduce heat and simmer 1 hour or until veal is tender, stirring occasionally. | | | Add veal, and saute until lightly browned, about 5 minutes. | | | Add bell pepper mixture, mushrooms, and next 6 ingredients; stir well. |
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http://www.sandisrecipecorner.com/recipe1065B.htm
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| | veal |
| | Veal is sold almost entirely as fresh meat. | | | Flesh from week-old calves disposed of by the dairy industry is used in certain meat products but is not, properly speaking, veal. | | | The locomotion of the veal calves is often restricted, and they are fed a real or synthetic milk that is high in protein and low in iron; this produces the desired tenderness and white color of good veal. |
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http://www.factmonster.com/ce6/society/A0850566.html
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