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Definition of Cut of veal
1. Noun. Cut of meat from a calf.
Group relationships: Veal, Veau
Specialized synonyms: Scrag, Scrag End
Lexicographical Neighbors of Cut Of Veal
Literary usage of Cut of veal
Below you will find example usage of this term as found in modern and/or classical literature:
1. A Text-book of Cooking by Carlotta Cherryholmes Greer (1915)
"What cut of veal corresponds to the tenderloin cuts of beef ? How does the cutting
and the using of ... What are the prices per pound of each cut of veal ? ..."
2. School and Home Cooking by Carlotta Cherryholmes Greer (1920)
"What cut of veal corresponds to the tenderloin cuts of beef? How does the cutting
and the using of ... What are the prices per pound of each cut of veal? ..."
3. Hotel Meat Cooking: Comprising Hotel and Restaurant Fish and Oyster Cooking by Jessup Whitehead (1901)
"There is alway.ia surplus on hand of ihe cut of veal marked 9 andO on the diagram
at No. 996, and extending back to the 1i g. It is useless for roast or ..."
4. The Century Cook Book by Mary Ronald (1895)
"FRICANDEAU OF VEAL The fricandeau is the most choice cut of veal. It is taken
from the upper round of the leg, and is one side of the fillet. ..."
5. A Complete System of Cookery on a Plan Entirely New: Consisting of an by John Simpson (1816)
"cut of veal and ham an equal quantity, and an old fowl; lay the bottom of a
stew-pan with the fat of ..."
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