veal


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veal,

flesh of a calf from two to three months old weighing usually less than 300 lb (135 kg). 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. It contains gelatin in large proportion and is therefore excellent for making soup stock. Flesh from week-old calves disposed of by the dairy industry is used in certain meat products but is not, properly speaking, veal. Veal is sold almost entirely as fresh meat. The main cuts are the leg, loin, ribs (or rack), shoulder, and breast. The brains, liver, kidneys, sweetbreads, and tongue are considered delicacies.

veal

a calf, esp one bred for eating
References in classic literature ?
Veal were to introduce into the polite world; there were two sons of Colonel Bangles of the East India Company's Service: these four sat down to dinner at Mrs.
She opened the door of the TOP oven;--out came a rich steamy flavour of veal and ham, and there stood a fine brown pie,--and through a hole in the top of the pie-crust there was a glimpse of a little tin patty-pan!
Some flies woke up and settled on the untouched veal, which was still on the table.
Guppy and Smallweed finish theirs, thus getting over the ground in excellent style and beating those two gentlemen easily by a veal and ham and a cabbage.
Again--this veal in savoury jelly is for Monsieur Rigaud.
But some of the visitors alighted and did not depart after the handsome treating to veal and ham.
He wasn't asleep this time, having just succeeded in abstracting a veal patty.
You've got the Basket with the Veal and Ham-Pie and things, and the bottles of Beer?
Jennings on her side treated them both with all possible kindness, was solicitous on every occasion for their ease and enjoyment, and only disturbed that she could not make them choose their own dinners at the inn, nor extort a confession of their preferring salmon to cod, or boiled fowls to veal cutlets.
The second course was two ducks trussed up in the form of fiddles; sausages and puddings resembling flutes and hautboys, and a breast of veal in the shape of a harp.
The count walked up and down the hall in his dressing gown, giving orders to the club steward and to the famous Feoktist, the Club's head cook, about asparagus, fresh cucumbers, strawberries, veal, and fish for this dinner.
I have christened her (far more appropriately) Boiled Veal.