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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 | Ham Recipes |
| Lamb Recipes | Mutton Recipes | Offal Recipes |
| Pork Recipes | Veal Recipes |
Alphabetical list of veal recipes follow (limited to 100 recipes per page). There are 92 recipes in total:
| Adana Kebab Origin: Turkey | Kalbfleisch mit Schaf-Käse (Veal With Sheep's Cheese) Origin: Germany | Scotch Collops Origin: Scottish |
| Arancini di Riso (Rice 'Oranges') Origin: Italy | Kalbfleisch-Hieb mit Apfel Spaetzle (Veal Chop With Apple Purée Spaetzle) Origin: Germany | Serbian Burek Origin: Serbia |
| Balšica tava (Veal in Royal Sauce) Origin: Montenegro | Kalbfleisch-Koteletts mit Kapriolen (Veal Cutlets With Capers) Origin: Germany | Sour Kidneys Origin: Slovenia |
| Baptismal Pot Origin: German | Kalbfleisch-Koteletts mit Kirschsoße (Veal Cutlets With Cherry Sauce) Origin: Germany | Stewed Veal Steaks Origin: British |
| Bavarian Veal Origin: German | Kalbfleisch-Umläufe mit Gemüse (Veal Rounds with Vegetables) Origin: Germany | Tartlettes/Tartletes (Tartlets) Origin: English |
| Bayerisches Kalbfleisch mit Spargel (Barvarian Veal With Asparagus) Origin: German | Kalbsbrust mit Krauterfullung (Veal Breast with Herb Stuffing) Origin: Germany | Terrine of Duck Origin: British |
| Bitter Ballen (Bitter Balls) Origin: German | Kalbsschnitzel mit Feinen Gemusen (Veal Fillets with Vegetables) Origin: Germany | Terrine of Veal and Chicken Origin: British |
| Braised Veal Cutlets Origin: British | Kalbsschnitzel mit Joghurt (Veal Fillets with Yoghurt) Origin: Germany | Tourte à la viande (A Meat Pie) Origin: France |
| Côte De Veau Flambées à La Crème (Côte De Veau Flambées with Cream) Origin: France | Kephte me te ment (Greek Meatballs with Mint) Origin: Greece | Tourtes parmeriennes (Parmesan Pies) Origin: French |
| Cajun Meatballs Origin: Cajun | Kirsch-Schnitzel (Steamed Clams and Sausage in Tomato Sauce) Origin: Germany | Tunisian Lentil Soup Origin: Tunisia |
| Carpaccio of Andorran Veal Origin: Andorra | Kreatossoupa (Meat Soup) Origin: Greece | Ulcinj style Bamijas Origin: Montenegro |
| Cephalonian Meat Pie Origin: Slovenia | Lubecker Schwalbenester (Swallow Nests From Lubeck) Origin: Germany | Veal and Olive Casserole Origin: British |
| Chevap Origin: Bosnia | Meatloaf with Indian Seasonings Origin: Fusion | Veal and Rice Paprika Origin: British |
| Country Pâté Origin: British | Medallions of Veal with Morel Sauce Origin: Italy | Veal Chanterelle Origin: French |
| Courgette Charlotte with Veal Sweetbreads and Ceps Origin: Andorra | Minestra siciliana di Pasqua (Sicilian Easter Soup) Origin: Italy | Veal Cordon Bleu Origin: British |
| Creamed Sweetbreads Origin: British | Moldovan Cabbage Soup Origin: Moldova | Veal Creams Origin: British |
| Deep-fried Sweetbreads Origin: British | Noisettes de veau à l'Italienne (Italian-style Noisettes of Veal) Origin: France | Veal Curry with Bananas Origin: Uganda |
| Duck with Cherries Origin: British | Nuernberger Rostbratwuerste (Nuremberg Grilled Sausage) Origin: Germany | Veal Forcemeat Origin: France |
| Eingemachtes Kalbsfleisch (Veal In Gravy) Origin: Germany | Osso Bucco alla Milanese Origin: Italy | Veal in Lettuce Leaves Origin: British |
| Fërgesë e Tiranës me Mish Viçi (Tiranian Veal with Fried Cottage Cheese) Origin: Albania | Pašticada (Veal Stew with Tomatoes) Origin: Montenegro | Veal Liver with Horn of Plenty Mushrooms Origin: Italy |
| Foi de Veau a la Lyonnaise (Lyonnaise Veal Liver) Origin: France | Patychyk (Breaded Kebabs) Origin: Ukraine | Veal Meatballs in Tomato Sauce Origin: Italy |
| Fond Blanc (White Bouillon) Origin: France | Paupiettes of Veal Origin: French | Veal Schnitzel with Spaghetti Milanese Origin: Switzerland |
| Gebratene Schweinekoteletts im Wirsingkohl mit Pilz-Soße (Fried Pork Chops in Savoy Cabbage with Mushroom Gravy) Origin: Germany | Pot au Feau Origin: France | Veal Suprême Origin: France |
| Gefullte Kalbsbrust (Stuffed Veal Breast) Origin: Germany | Pottage with Whole Herbs Origin: British | Veal with Red Peppercorn Sauce Origin: American |
| Harira Origin: Djibouti | Poullaille farcie (Stuffed Poultry) Origin: French | Veal-stuffed Parasol Mushrooms Origin: British |
| In Vitulinam Elixam (Boiled Veal) Origin: Roman | Rich Raised Pie Origin: British | Venetianische Kalbfleisch-Torte (Venetian Veal Pie) Origin: Germany |
| Jaegerschnitzel (Hunter's Schnitzels) Origin: Germany | Rossolye (Salad with Herring and Beetroot) Origin: Estonia | Vine Leaves Stuffed with Fennel, Salami and Eggs Origin: Albania |
| Jaegerschnitzel 2 (Hunter's Schnitzels 2) Origin: Germany | Saltimbocca (Veal Escalopes) Origin: Italy | Vitellina fricta (Fried Veal) Origin: Roman |
| Japrak (Mutton-stuffed Vine Leaves) Origin: Bosnia | Sarajevo Okra Soup Origin: Bosnia | Wiener Schnitzel (Breaded Veal Cutlets) Origin: Germany |
| Kalbfleisch Fricassee (Veal Fricassee) Origin: Germany | Sarma (Stuffed Cabbage Leaves) Origin: Serbia | Wiener Schnitzel II Origin: Germany |
| Kalbfleisch mit dem Kraut-Anfüllen (Veal with Herb Stuffing) Origin: Germany | Schwalbennester (Barvarian Veal) Origin: Germany |
Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.
When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...
'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.
Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.
Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.
Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...
Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.
Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.
Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.
British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.