Recipes

A classic rich Italian meat sauce with pancetta, ground chuck and veal, slow-cooked with wine, tomato paste and milk.

A classic French country pâté of ground veal, boiled ham, pork butt, and chicken livers marinated 24 hours in brandy and port with herbs and spices, pressed into bacon-lined terrines and baked in a water bath.

A Scandinavian-style veal roast slow-cooked with mushrooms, baby carrots, fresh dill, lemon juice, and white wine, finished with a velvety cream sauce.

A slow-simmered Bolognese-style meat sauce using equal parts ground beef, veal, and pork with tomatoes, herbs, and Parmigiano-Reggiano — yields 1.5 to 2 quarts.

A rustic English pub lunch built around a homemade pate en croute — ground veal, pork, chicken livers, and boiled ham in brandy-port marinade, baked in pastry with soft-boiled eggs inside, served with brown bread, blue cheese, and cornichons.

Lyonnaise-style veal liver quickly pan-fried in seasoned flour, served over a creamy Gruyere potato gratin with caramelized onions.

Seared foie gras cubes in a rich exotic mushroom and veal reduction stew, served in shallow bowls with boiled mascarpone wonton dumplings.

- Veal Meatballs Normally, meatballs are brown and served in a brown sauce (if any). But there are other possibilities. The first guestbook

Slow-braised veal or lamb shanks with white wine, tomato paste, carrots, lemon rind, and aromatic herbs — serve over pasta.

A healthy low-carb recipe for Osso Buco (Veal Shanks).

Seared double-cut veal loin chops roasted to medium-rare and served with sautéed fresh asparagus and a classic tarragon béarnaise sauce—elegant French bistro cooking.

Boned veal loin rolled around thin slices of Fontina cheese and shaved black truffle, roasted to medium-rare, and served with a morel mushroom and Cognac reduction.

Recipe from The 1918 Fanny Farmer Cookbook

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