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Welcome to Celtnet's Veal Recipes Page — 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...
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You can also browse the following types of meat-based recipes:
Alphabetical list of veal recipes follow (limited to 100 recipes per page). There are 109 recipes in total:
| Adana Kebab Origin: Turkey | Kalbfleisch Fricassee (Veal Fricassee) Origin: Germany | Scotch Collops Origin: Scottish |
| Albanian Veal Casserole Origin: Albania | Kalbfleisch mit dem Kraut-Anfüllen (Veal with Herb Stuffing) Origin: Germany | Serbian Burek Origin: Serbia |
| Arancini di Riso (Rice 'Oranges') Origin: Italy | Kalbfleisch mit Schaf-Käse (Veal With Sheep's Cheese) Origin: Germany | Sour Kidneys Origin: Slovenia |
| Balšica tava (Veal in Royal Sauce) Origin: Montenegro | Kalbfleisch-Hieb mit Apfel Spaetzle (Veal Chop With Apple Purée Spaetzle) Origin: Germany | Stewed Veal Steaks Origin: British |
| Baptismal Pot Origin: German | Kalbfleisch-Koteletts mit Kapriolen (Veal Cutlets With Capers) Origin: Germany | Stuffed Veal Chops Origin: American |
| Bavarian Veal Origin: German | Kalbfleisch-Koteletts mit Kirschsoße (Veal Cutlets With Cherry Sauce) Origin: Germany | Tartlettes/Tartletes (Tartlets) Origin: English |
| Bayerisches Kalbfleisch mit Spargel (Barvarian Veal With Asparagus) Origin: German | Kalbfleisch-Umläufe mit Gemüse (Veal Rounds with Vegetables) Origin: Germany | Terrine of Duck Origin: British |
| Bideli Stifado (Veal Stew) Origin: Thailand | Kalbsbrust mit Krauterfullung (Veal Breast with Herb Stuffing) Origin: Germany | Terrine of Veal and Chicken Origin: British |
| Bitter Ballen (Bitter Balls) Origin: German | Kalbsschnitzel mit Feinen Gemusen (Veal Fillets with Vegetables) Origin: Germany | Tourte à la viande (A Meat Pie) Origin: France |
| Braised Veal Cutlets Origin: British | Kalbsschnitzel mit Joghurt (Veal Fillets with Yoghurt) Origin: Germany | Tourtes parmeriennes (Parmesan Pies) Origin: French |
| Braised Veal in Red Wine Origin: Germany | Kephte me te ment (Greek Meatballs with Mint) Origin: Greece | Tourtière de Saguanay (Saguanay Plate-tart) Origin: Canada |
| Brown Casserole of Veal Origin: British | Kirsch-Schnitzel (Steamed Clams and Sausage in Tomato Sauce) Origin: Germany | Tunisian Lentil Soup Origin: Tunisia |
| Côte De Veau Flambées à La Crème (Côte De Veau Flambées with Cream) Origin: France | Kreatossoupa (Meat Soup) Origin: Greece | Ulcinj style Bamijas Origin: Montenegro |
| Cajun Meatballs Origin: Cajun | Lubecker Schwalbenester (Swallow Nests From Lubeck) Origin: Germany | Veal and Olive Casserole Origin: British |
| Carpaccio of Andorran Veal Origin: Andorra | Meatloaf with Indian Seasonings Origin: Fusion | Veal and Rice Paprika Origin: British |
| Cephalonian Meat Pie Origin: Slovenia | Medallions of Veal with Morel Sauce Origin: Italy | Veal Chanterelle Origin: French |
| Chevap Origin: Bosnia | Minestra siciliana di Pasqua (Sicilian Easter Soup) Origin: Italy | Veal Chasseur Origin: British |
| Cig Llo â Chorbys (Veal with Lentils) Origin: Welsh | Moldovan Cabbage Soup Origin: Moldova | Veal Chops Valentino Origin: British |
| Country Pâté Origin: British | Noisettes de veau à l'Italienne (Italian-style Noisettes of Veal) Origin: France | Veal Cordon Bleu Origin: British |
| Courgette Charlotte with Veal Sweetbreads and Ceps Origin: Andorra | Nuernberger Rostbratwuerste (Nuremberg Grilled Sausage) Origin: Germany | Veal Creams Origin: British |
| Creamed Sweetbreads Origin: British | Osso Bucco alla Milanese Origin: Italy | Veal Curry with Bananas Origin: Uganda |
| Deep-fried Sweetbreads Origin: British | Pašticada (Veal Stew with Tomatoes) Origin: Montenegro | Veal Forcemeat Origin: France |
| Duck with Cherries Origin: British | Pastai Cig Llo (Veal Pie) Origin: Welsh | Veal Hunter's Casserole Origin: British |
| Eingemachtes Kalbsfleisch (Veal In Gravy) Origin: Germany | Patychyk (Breaded Kebabs) Origin: Ukraine | Veal Hunter's Pâté Origin: British |
| Fërgesë e Tiranës me Mish Viçi (Tiranian Veal with Fried Cottage Cheese) Origin: Albania | Paupiettes of Veal Origin: French | Veal in Cumin Sauce Origin: African Fusion |
| Foi de Veau a la Lyonnaise (Lyonnaise Veal Liver) Origin: France | Pot au Feau Origin: France | Veal in Lettuce Leaves Origin: British |
| Fond Blanc (White Bouillon) Origin: France | Pottage with Whole Herbs Origin: British | Veal in Piquant Sauce Origin: British |
| Gebratene Schweinekoteletts im Wirsingkohl mit Pilz-Soße (Fried Pork Chops in Savoy Cabbage with Mushroom Gravy) Origin: Germany | Poullaille farcie (Stuffed Poultry) Origin: French | Veal in Tomato Sauce Origin: Andorra |
| Gefullte Kalbsbrust (Stuffed Veal Breast) Origin: Germany | Rich Raised Pie Origin: British | Veal Liver with Horn of Plenty Mushrooms Origin: Italy |
| Harira Origin: Djibouti | Rossolye (Salad with Herring and Beetroot) Origin: Estonia | Veal Meatballs in Tomato Sauce Origin: Italy |
| In Vitulinam Elixam (Boiled Veal) Origin: Roman | Saltimbocca (Veal Escalopes) Origin: Italy | Veal Pilaf Origin: Fusion |
| Jaegerschnitzel (Hunter's Schnitzels) Origin: Germany | Sarajevo Okra Soup Origin: Bosnia | Veal Schnitzel with Spaghetti Milanese Origin: Switzerland |
| Jaegerschnitzel 2 (Hunter's Schnitzels 2) Origin: Germany | Sarma (Stuffed Cabbage Leaves) Origin: Serbia | |
| Japrak (Mutton-stuffed Vine Leaves) Origin: Bosnia | Schwalbennester (Barvarian Veal) Origin: Germany |
I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.
Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.
Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.
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.
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.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.
Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.
Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.