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Definition of Breast of veal
1. Noun. Usually stuffed and roasted.
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 ..."
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