Definition, Betydelse, Synonymer & Anagram | Engelska ordet VEAL

Definition av VEAL

1. (singulare tantum) kalvkött

Exempel på hur man kan använda VEAL i en mening

• Calves are reared to become adult cattle or are slaughtered for their meat, called veal, and their hide.
• Veal can be produced from a calf of either sex and any breed; however, most veal comes from young male calves of dairy breeds which are not used for breeding.
• Tonkatsu originated in Japan during the Meiji Era in the late 19th century, a dish derived from a French dish known as côtelette de veau, a veal cutlet coated in breadcrumbs and fried in a pan with butter.
• Modern steakhouses may also carry other cuts of meat including poultry, roast prime rib, and veal, as well as fish and other seafood.
• Trimmings from more commonly eaten cuts of pork and veal are often used, and sometimes the feet and heart, with gelatin added as a binder.
• Beef or veal is usual in halal and kosher Bratwurst sausages, which never include pork for religious reasons.
• Chicken-fried steak resembles the Austrian dish Wiener schnitzel and the Italian dish , which is a tenderized veal or pork cutlet, coated with flour, eggs, chicken stock cube, and bread crumbs, and then fried.
• In 1995 Atkinson blocked a Private Members Bill on the live export of veal calves by reading from the London telephone directory in Parliament to use up all the debating time, a technique known as filibustering.
• Other ingredients are meat (notably veal), fat, and spices including ground black pepper, marjoram, allspice, thyme, ground mustard seed, and nutmeg.
• Traditionally made with lamb or mutton, it may also be made with chicken, turkey meat, beef, falafel or veal.
• Ground meats (pork, veal or beef) became widespread during the industrial revolution and traditional dishes that are still popular include frikadeller (meat balls), karbonader (breaded pork patties) and medisterpølse (fried sausage).
• The tradition of preparing the meat in this way was revitalised in the late 19th century by the butcher Anders Olsson, whose initiation led to the development of the modern falukorv, which uses a mixture of pork and beef or veal.
• In Larousse Gastronomique, Prosper Montagne's definition is "the French term for a ragout of white meat (veal, lamb or poultry) cooked in a white stock or water with aromatic flavourings".
• It is a savoury pie filled principally with a mixture of diced beef, diced kidney (which may be beef, lamb, veal, or pork) and onion.
• The recipe calls for a leg of mutton, garnish a duck, and prepare a peeled head of veal, all ‘à la mode d’Irlande’.
• Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey.
• In the Mexican cookbook Nuevo y Sencillo Arte de Cocina, Reposteria y Refrescos (1836), Antonia Carrillo includes many menudo recipes, including a beef or mutton caldo de menudo (menudo soup), a veal menudo soup, and a menudo sopa (bread pudding).
• Thus, like all northern mountainous regions of Nicaragua, Estelí's gastronomy consists of a hearty mountain diet of beef, game, veal, rabbit, geese, sausages, and heavy soups like albóndiga, queso, res, etc.
• The milanesa is a variation of the Lombard veal Milanese, or the Austrian Wiener schnitzel, where generic types of breaded cutlet preparations are known as a milanesa.

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