EXAMPLES FROM THE WEB FOR VEAL
Strain the liquid from the veal and bones and remove the fat.
A breast of veal will require about three hours and a half to roast.
Veal may be baked in this manner with potatoes or a pudding.
Veal suet may be used as a substitute for that of beef; also veal-dripping.
A shoulder of veal may be stuffed and roasted in a similar manner.
When done, take off the ham, and lay it round the veal in a dish.
To a pound of the lean of a leg of veal, allow a pound of beef suet.
Serve them up in the dish with the veal, laying the slices of ham upon them.
Cut a neck of veal into thin steaks, and beat them to make them tender.
Pound the veal also in a mortar, adding butter to it by degrees.
late 14c., from Anglo-French vel, Old French veel "a calf" (Modern French veau), earlier vedel, from Latin vitellus, diminutive of vitulus "calf," perhaps originally "yearling," if related, as some think, to Sanskrit vatsah "calf," literally "yearling;" Gothic wiþrus, Old English weðer (see wether; cf. also veteran).