Veal

Veal

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From
Encyclopedia of Food and Cookery

Since it comes from young animals, veal (calf meat) is tender and its flavour is delicate. Milk-fed veal, prized in Europe but not usually available in Australia, is very pale. Grass-fed veal is a little more pink but should not be red. Good veal is fine-grained and smooth, with only a thin edge of white satiny fat. The bones are large in proportion to the size and should be bluish white.

Veal has only a small amount of external fat and little internal fat, so care must be taken to guard against dryness when cooking. It should be cooked with low to moderate heat, either by a moist-heat method (stewing, braising, pot-roasting) or, for roasting or grilling (broiling), with plenty of additional fat provided by very frequent basting and perhaps a covering of streaky bacon for a roast. The two exceptions to the moderate heat rule are pan-fried cutlets or chops, which are browned quickly to seal them but then cooked gently until done, and the very thin slices called escalopes, which are sautéed briefly on medium to high heat.

See Meat for amount to buy, factors determining tenderness, testing meat for doneness, carving, etc.

Roast veal

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see method for ingredients

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Grilled veal

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see method for ingredients

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Sautéed veal

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see method for ingredients

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Pan-fried crumbed veal

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see method for ingredients

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Braised or casseroled veal

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see method for ingredients

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Note

  • Both chops from the loin and those from the rib are sometimes called ‘cutlets’. The name is sometimes given, too, to 1 cm steaks cut from the leg, but these are better pan-fried.
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