Celtnet Veal-based Recipes and Cookery, Home Page





Welcome to Celtnet's Veal-based Recipes Pages — To better aid navigation, the meat-based recipes on this site are being divided into subsets. This page on veal recipes is one of these new divisions. Veal is the meat of milk-fed calves and is a product of milk production. Cows do not produce milk unless they have been pregnant and have given birth, but for a milk-producer the calf is a surplus by-product of this process. As such these calves are bought and reared for meat. As they are fed on milk the meat is very pale and has a subtle flavour and is comparable to pork and chicken in its qualities. It is a particularly popular meat in Continental Europe and many of the recipes here originate in Germany, Italy, Spain and Eastern Europe. I hope you enjoy these recipes (and please note, for the most part you can substitute chicken or pork in the majority of these dishes). Enjoy...

You can also browse the following types of meat-based recipes:

Meat-based Recipes
Beef Recipes Chicken Recipes Fish Recipes
Fowl-based Recipes Game Recipes Goat Meat Recipes
Goose and Duck Recipes Ham Recipes Lamb Recipes
Mutton Recipes Offal Recipes Pork Recipes
Guide to Roasting Turkey Recipes Veal Recipes

Alphabetical list of veal recipes follow (limited to 100 recipes per page). There are 326 recipes in total:


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A forced cabbage
     Origin: British
Boned Leg of Mutton Stuffed
     Origin: British
Creamed Sweetbreads
     Origin: British
Adana Kebab
     Origin: Turkey
Braised Beef
     Origin: British
Curried Veal
     Origin: British
Albanian Veal Casserole
     Origin: Albania
Braised Veal Cutlets
     Origin: British
Cushion of Veal à la St Cloud
     Origin: British
Aliter Conchiclam Sic Facies
(Legumes, Another Way, Are Made Thus)
     Origin: Roman
Braised Veal in Red Wine
     Origin: Germany
Cushion of Veal à la St George
     Origin: British
Aliter Cucumeres Rasos
(Peeled Cubumbers, Another Way)
     Origin: Roman
Breast of Veal à la Chipolata
     Origin: British
Deep-fried Sweetbreads
     Origin: British
Aliter in Vitulina Elixa
(Sauce for Boiled Veal, Another Way)
     Origin: Roman
Breast of Veal à la Printaniere
     Origin: British
Duck with Cherries
     Origin: British
Almond Soup
     Origin: British
Breast of Veal with Hedgehog Mushrooms
     Origin: American
Economical Fricandeau of Veal
     Origin: British
Another Receipt for Gravy Soup
     Origin: British
Broiled Veal Cutlets à l'Italienne
     Origin: British
Economical Minced Veal
     Origin: British
Apple and Calf's Foot Jelly
     Origin: British
Brown Casserole of Veal
     Origin: British
Eingemachtes Kalbsfleisch
(Veal In Gravy)
     Origin: Germany
Arancini di Riso
(Rice 'Oranges')
     Origin: Italy
Côte De Veau Flambées à La Crème
(Côte De Veau Flambées with Cream)
     Origin: France
Espagnole or Brown Spanish Sauce
     Origin: British
Ardy Shouki
(Artichoke Casserole)
     Origin: Arabia
Cajun Meatballs
     Origin: Cajun
Fërgesë e Tiranës me Mish Viçi
(Tiranian Veal with Fried Cottage Cheese)
     Origin: Albania
Aspic
     Origin: British
Calf's Feet Soup
     Origin: British
Fetato di Vitela con Vino
(Calf's Liver in Wine Sauce)
     Origin: Italy
Aspic Jelly
     Origin: British
Calf's Head à la Maître d'Hôtel
     Origin: British
Filet de Veau à la Crème
(Fillet of Veal with Cream)
     Origin: France
Béchamel Sauce
     Origin: British
Calf's Liver and Bacon
     Origin: British
Fillet of Veal au Bechamel
     Origin: British
Baked Cod's Head
     Origin: British
Calf's Liver aux Fines Herbes with Sauce Piquante
     Origin: British
Foi de Veau a la Lyonnaise
(Lyonnaise Veal Liver)
     Origin: France
Baked Gurnet
     Origin: British
Calf's Liver Larded and Roasted
     Origin: British
Foie Gras Poêlé aux Mirabelles
(Seared Foie Gras with Mirebelle Plums)
     Origin: France
Baked Haddock
     Origin: British
Calf's Tails Soup
     Origin: British
Fond Blanc
(White Bouillon)
     Origin: France
Baked Veal
     Origin: British
Carpaccio of Andorran Veal
     Origin: Andorra
Forcemeat for Cold Savoury Pies
     Origin: British
Baked, Stuffed, Codfish
     Origin: British
Cephalonian Meat Pie
     Origin: Slovenia
Forcemeat for Preserving Game
     Origin: British
Baked, Stuffed, Veal
     Origin: Canada
Cheap Gravy for Minced Veal
     Origin: British
Francatelli Baked Pike
     Origin: British
Balšica tava
(Veal in Royal Sauce)
     Origin: Montenegro
Chestnut Soup
     Origin: British
Francatelli Braised Neck of Veal
     Origin: British
Baptismal Pot
     Origin: Germany
Chevap
     Origin: Bosnia
Francatelli White Sauce
     Origin: British
Bavarian Veal
     Origin: Germany
Cig Llo â Chorbys
(Veal with Lentils)
     Origin: Welsh
Fricandeau of Veal
     Origin: British
Bayerisches Kalbfleisch mit Spargel
(Barvarian Veal With Asparagus)
     Origin: Germany
Civet of Veal with Chocolate
     Origin: British
Fricasseed Calf's Feet
     Origin: British
Bideli Stifado
(Veal Stew)
     Origin: Thailand
Clarifying Stocks or Broths
     Origin: British
Fricassseed Calf's Head
     Origin: British
Bitter Ballen
(Bitter Balls)
     Origin: Germany
Clear Mock-turtle Soup
     Origin: British
Fried Patties
     Origin: British
Blanquette de Veau
(Veal in White Sauce)
     Origin: France
Clear Tarragon Sauce
     Origin: British
Gebratene Schweinekoteletts im Wirsingkohl mit Pilz-Soße
(Fried Pork Chops in Savoy Cabbage with Mushroom Gravy)
     Origin: Germany
Blanquette de Veau Tunisienne
(Tunisian Veal in White Sauce)
     Origin: Tunisia
Collared Calf's Head
     Origin: British
Gefullte Kalbsbrust
(Stuffed Veal Breast)
     Origin: Germany
Blanquette of Veal
     Origin: France
Consommé
     Origin: British
Gelee of fleche
(Meat in Jelly)
     Origin: English
Boiled Calf's Feet and Parsley and Butter
     Origin: British
Consommé
     Origin: British
German Soup
     Origin: British
Boiled Calf's Head with Skin
     Origin: British
Country Pâté
     Origin: British
Gerollte Kalbsbrust
(Rolled Veal Breast)
     Origin: Liechtenstein
Boiled Calf's Head without Skin
     Origin: British
Courgette Charlotte with Veal Sweetbreads and Ceps
     Origin: Andorra
Gibelotte with Veal
     Origin: British
Boiled Calf's Udder
     Origin: British
Couscous Tizi Ouzou
     Origin: Algeria
Boiled Gurnet
     Origin: British
Cream Béchamel Sauce
     Origin: British

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Baking Breads with Non-wheat Constituents

By gwydion | Published 2008-09-15 16:11:09 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.

How to Make Jams and Jellies

By gwydion | Published 2008-10-02 09:12:12 | 2008 Recipes and Cookery Articles |

Recipe Information: 115

With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.

K Cups Are Convenient And Fast

By Jenny Tompsona | Published 2011-12-03 12:49:47 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

The use of k cups makes brewing coffee fast and easy. Learn more about k cups.

Use A Keurig Coffee Maker For Quick Brewing

By Jenny Tompsona | Published 2011-11-26 14:36:27 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

A Keurig coffee maker brews fresh coffee quickly. Learn more about them.

Five Ways to Keep Apples from Browning

By JD Hoopes | Published 2011-12-04 19:20:01 | 2011 Recipes and Cookery Articles |

Recipe Information: 115

This afternoon, for a school party, we served molten caramel and apple wedges. Knowing that they would be exposed to air for a considerable amount of time, we felt we needed to treat the apples to minimize browning. In this article are five ways to keep apples from browning.

Which Wine? It's Your Choice

By Ed Masciana | Published 2011-11-15 23:44:02 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

There has been far too much talk regarding which wine to select for a dish. The old adage "White wine with white meats and red wines with red meats" is merely a lazy man's way of not having to think. In place of taking the easy way out and categorize wines by color (a common problem in our society) you will find it much easier if you categorize them by weight. In other words, light wines with light foods and heavy wines with heavy foods.

K Cups Offer Great Variety & Consistency

By Jenny Tompsona | Published 2011-11-30 19:43:09 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

K cups can create very consistent and delicious coffee. Learn more about them.

The World's Hottest Chilli Dish?

By gwydion | Published 2008-03-10 11:47:34 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...

How Microwaves Work

By gwydion | Published 2011-07-08 12:27:41 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Have you ever wondered what's inside your microwave? Have you wanted to know how a microwave works? Well, this article tells you all the key bits that make up a microwave and lets you know exactly how microwave ovens cook the food place inside them.

Buy Gas Cookers And Cook Appealing Meals Easily For Your Relatives

By Michel Gerard | Published 2011-11-15 08:05:13 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

Although most people adore electric stoves as they are fast, gas cookers are a life saver if there is an electric blackout. When storm season comes around then using a gas cooker can be truly helpful.


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