Definition of Breast of veal
1. Noun. Usually stuffed and roasted.
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Lexicographical Neighbors of Breast Of Veal
Literary usage of Breast of veal
Below you will find example usage of this term as found in modern and/or classical literature:
1. A New System of Domestic Cookery: Formed Upon Principles of Economy and by Maria Eliza Ketelby Rundell (1824)
"Boiled breast of veal, smothered with onion-sauce, is an excellent dish, ... To collar a Breast of Veal. Pigs' or calves' feet boiled and taken from the ..."
2. A New System of Domestic Cookery: Formed Upon Principles of Economy, and by Maria Eliza Ketelby Rundell (1840)
"Boiled breast of veal, smothered with onion-sauce, is an excellent dish, ... To roll a Breast of Veal, Bone it, take off the thick skin and gristle, ..."
3. Fifty Years in a Maryland Kitchen by B. C. Howard, Jane Grant Gilmore Howard, James B. Herndon, Herndon/Vehling Collection (1881)
"BOLLED breast of veal. Take out all the bones from a breast of veal. ... The breast of veal must always be prepared and rolled the night before, ..."
4. Mrs. Putnam's Receipt Book: And Young Housekeeper's Assistant by Elizabeth H. Putnam (1869)
"STEWED breast of veal. Lay a nice breast of veal in a baking-pan ; turn over it one quart of water ; set it into the oven to stew about two hours; ..."
5. Modern Cookery, in All Its Branches: Reduced to a System of Easy Practice by Eliza Acton (1858)
"BOILED breast of veal. Let both the veal and the sweetbread be washed with ... TO ROAST A breast of veal. Let the caul remain skewered over the joint till ..."
6. The Improved Housewife: Or Book of Receipts, with Engravings for Marketing by A. L. Webster (1855)
"Breast of Veal. and of a gristly substance, ing to preference. Carve each; and help accord- Separate the ribs from the brisket by cutting through the" line ..."