Veal is the meat of calves, in contrast to the beef that comes from older cattle, and most of it comes from male dairy breed calves that cannot be used for breeding and would otherwise be surplus to a dairy operation. In Canada, calves destined for milk fed veal are typically slaughtered at 20 to 24 weeks of age, weighing 200 to 230 kilograms, and the meat is generally priced higher per unit weight than beef from mature cattle. It holds delicacy status in Italian, French and Mediterranean cooking, prepared as cutlets such as cotoletta and Wiener schnitzel, escalopes and braised dishes, and calf bones are also used for stock while calf stomachs supply rennet for cheesemaking; veal production remains ethically contentious because of animal welfare concerns tied to traditional confinement practices.
Veal
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Source Arnavut cigeri (Wikipedia)
Source Larousse Gastronomique
Source Bollito misto (Wikipedia)
Source Chashushuli (Wikipedia)
Source Cordon bleu (Wikipedia)
Source Dimlama (Wikipedia)
Source Ossobuco (Wikipedia)
Source Ossobuco (Wikipedia)
Source Pani ca meusa (Wikipedia)
Source Pljeskavica (Wikipedia)
Source Potjevleesch (Wikipedia)
Source Riz Casimir (Wikipedia)
Source Saltimbocca - Wikipedia
Source Shawarma (Wikipedia)
Source Shish kofta (Wikipedia)
Source Bolognese sauce (Wikipedia)
Source Zurcher Geschnetzeltes (Wikipedia)
Sources
Wikidata: Veal
Wikidata Q957434, class allow-list match (w-wdresolver-0926)View the Source Larousse Gastronomique
Hamlyn, 2009Used By: Austrian Cuisine, entry: Veal
Dimlama (Wikipedia)
WikipediaUsed By: Dimlama, Infobox main_ingredient field: Meat (lamb, veal, or beef), potatoes, onions, vegetables, sometimes fruitsView the Source Pljeskavica (Wikipedia)
WikipediaUsed By: Pljeskavica, Infobox main_ingredient field: Two or more of beef, lamb, pork, veal; onions, sometimes bread crumbs and lardView the Source Ossobuco (Wikipedia)
- Used By: Osso Buco, Infobox main_ingredient field: Cross-cut veal shanks braised with vegetables, white wine, and broth
- Used By: Ossobuco, Infobox main_ingredient field: Cross-cut veal shanks braised with vegetables, white wine, and broth
View the SourceSaltimbocca - Wikipedia
Used By: Saltimbocca, Infobox main_ingredient field: Veal, prosciutto, sageView the Source Bollito misto (Wikipedia)
Used By: Bollito misto, Infobox main_ingredient field: Beef and veal, cotechino, whole hen or caponView the Source Shawarma (Wikipedia)
WikipediaUsed By: Shawarma, Infobox food/dish main_ingredient fieldView the Source Bolognese sauce (Wikipedia)
Used By: Spaghetti bolognese, Infobox food/dish main_ingredient fieldView the Source Potjevleesch (Wikipedia)
Used By: Potjevleesch, infobox main_ingredient fieldQuote, Used By: Potjevleesch, infobox main_ingredient field
Veal, pork, chicken, rabbit
Riz Casimir (Wikipedia)
Used By: Riz Casimir, lead paragraphQuote, Used By: Riz Casimir, lead paragraph
It is made from rice, sliced veal, curry sauce, and fruits, usually bananas, pineapples and peaches or cherries.
Shish kofta (Wikipedia)
Used By: Shish kofta, lead paragraphQuote, Used By: Shish kofta, lead paragraph
The dish consists of minced lamb, mutton, veal or beef, or a mixture of these meats mixed with herbs, often including parsley and mint, placed on a şiş (skewer) and grilled.
Sfiha, Wikipedia
Used By: Sfiha, Lead sectionQuote, Used By: Sfiha, Lead section
consisting of flatbread cooked with a minced meat topping, often a mix of sheep and veal, and flavored with onions, tomatoes, pine nuts, and spices
Gondi (food) (Wikipedia)
Used By: Gondi, Lead sectionQuote, Used By: Gondi, Lead section
made from ground lamb, veal or chicken traditionally served on Shabbat
Cordon bleu (Wikipedia)
Used By: Cordon bleu, Lead sectionQuote, Used By: Cordon bleu, Lead section
a thin cutlet of meat (typically veal, chicken, or pork) that is pounded thin, stuffed with ham and cheese
Chashushuli (Wikipedia)
Used By: Chashushuli, Lead paragraphQuote, Used By: Chashushuli, Lead paragraph
The meat (veal in the original recipe) is fried and then stewed with tomatoes.
Pani ca meusa (Wikipedia)
Used By: Pani câ meusa, Lead paragraphQuote, Used By: Pani câ meusa, Lead paragraph
It is a dish typical of Palermo and it consists of a soft bread (locally called vastedda or vastella) topped with sesame, stuffed with chopped veal lung and spleen that have been boiled and then fried in lard.
Arnavut cigeri (Wikipedia)
Used By: Arnavut ciğeri, Lead paragraphQuote, Used By: Arnavut ciğeri, Lead paragraph
Arnavut ciğeri (literally "Albanian liver") is a Turkish dish made of oil-fried lamb or veal liver cubes seasoned with hot pepper, served traditionally with onion and parsley.
Zurcher Geschnetzeltes (Wikipedia)
Used By: Zürcher Geschnetzeltes, Lead paragraphQuote, Used By: Zürcher Geschnetzeltes, Lead paragraph
That recipe describes the ingredients as sliced veal strips, white wine, cream, and demiglace.
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