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veal

veal

veal Sentence Examples

  • Veal is the one kind of meat generally consumed.

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  • In 1706 appeared the True Relation of the Apparition of one Mrs Veal, long supposed to have been written for a bookseller to help off an unsaleable translation of Drelincourt, On Death, but considerable doubt has been cast upon this by William Lee.

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  • On a lower floor he sometimes, but very rarely, regaled a friend with a plain dinner - a veal pie, or a leg of lamb and spinach, and a rice pudding.

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  • exporting veal - am I on the wrong site?

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  • and ii., Colonel Jack, The Cavalier, Duncan Campbell, The Plague, Everybody's Business, Mrs Veal, The Shortest Way with Dissenters, Giving Alms no Charity, The True-Born Englishman, Hymn to the Pillory, and very copious extracts from The Complete English Tradesman.

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  • Thus of samples of meat bought in Prague and kept in a cool room for about two days, luminosity was present in 52% of the samples in the case of beef, 50% for veal, and 39% for liver.

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  • But here too the genius of Mrs Veal's creator must, in the absence of all evidence to the contrary, be allowed sufficient for the task.

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  • air-dry (crispy, fried, grated potatoes) is also common, as are veal sausages (wurst) and air-dried beef.

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  • Their entire world is a veal crate barely larger than they are.

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  • Try escalopes to serve with a white wine and cream sauce or veal cutlets to breadcrumb & fry.

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  • Place the chicken and veal stocks in a pan with 600ml water and the finely diced carrot, onion and celery.

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  • One of my guests gushed over his pan-seared veal filet, served cold, and pancaked under a tangy white tuna sauce.

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  • The three of them ate four helpings of veal and ham with french beans - Jobling had two.

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  • I had cornfed chicken in a dark hued sticky veal jus that was seriously good.

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  • loin of veal with roast root vegetables.

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  • Middle Ages Food - Lamb and Veal Of all butchers ' meat, veal was reckoned the best.

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  • medallions of veal filet with fresh foie.

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  • Parmesan risotto & veal milanese sit alongside foie gras with orange, & rack of lamb with pommes purée.

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  • Parmesan (cheese)rmesan risotto & veal milanese sit alongside foie gras with orange, & rack of lamb with pommes purée.

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  • scaloppine veal us discounts on shipping norwegian orient.

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  • scrawny for beef and used to be transported to continental veal crates.

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  • I have never tried veal sweetbreads, and they were a special of the day.

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  • Who would buy and eat veal believed to be infected with BSE?

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  • serve the veal, cut into 1-inch thick slices, with the jus.

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  • I had veal, which I haven't had in years due to the bleeding heart liberals in the UK.

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  • My local butcher wont buy veal as it is being exported live to the EU and then imported as carcass.

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  • In fact, seeing the veal chop in the brightly lit exhibition fridge prompted me to choose it for my main course.

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  • veal on the continent.

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  • On the other hand, British veal in the recent past has fallen into something like disgrace.

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  • In the end I went for the grilled veal chop and chipolatas (but not from the grills and roasts section ).

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  • veal escalope, which was beautifully cooked, or it had been in April.

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  • veal cutlets to breadcrumb & fry.

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  • veal sweetbreads, and they were a special of the day.

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  • veal crate barely larger than they are.

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  • veal calves.

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  • veal jus and reduce by a quarter.

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  • Other specialities include saltimbocca alla romana, tender veal escallops with flavored ham and sage and porchetta, stuffed roast pork.

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  • In a large bowl add egg mixture to the ground chuck, ground veal and ground pork.

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  • The flesh of the young camel resembles veal, and is a favourite food of the Arabs, while camel's milk forms an excellent and highly nutritious beverage, although it does not furnish butter.

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  • In 1706 appeared the True Relation of the Apparition of one Mrs Veal, long supposed to have been written for a bookseller to help off an unsaleable translation of Drelincourt, On Death, but considerable doubt has been cast upon this by William Lee.

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  • But here too the genius of Mrs Veal's creator must, in the absence of all evidence to the contrary, be allowed sufficient for the task.

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  • and ii., Colonel Jack, The Cavalier, Duncan Campbell, The Plague, Everybody's Business, Mrs Veal, The Shortest Way with Dissenters, Giving Alms no Charity, The True-Born Englishman, Hymn to the Pillory, and very copious extracts from The Complete English Tradesman.

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  • Mrs Veal has been to some extent popularized by the work which it helped to sell; Religious Courtship and The Family Instructor had a vogue among the middle class until well into the 19th century, and The History of the Union was republished in 1786.

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  • It has been said that Daniel Defoe wrote his fiction of Mrs Veal (A True Relation of the Apparition of Mrs Veal), who came from the other world to recommend the perusal of Drelincourt on Death, for the express purpose of promoting the sale of an English translation of the Consolations; Defoe's contribution is added to the fourth edition of the translation (1706).

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  • On a lower floor he sometimes, but very rarely, regaled a friend with a plain dinner - a veal pie, or a leg of lamb and spinach, and a rice pudding.

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  • Thus of samples of meat bought in Prague and kept in a cool room for about two days, luminosity was present in 52% of the samples in the case of beef, 50% for veal, and 39% for liver.

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  • Veal is the one kind of meat generally consumed.

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  • Excellent cattle are raised in the district of Kholmogory on the Dvina, veal being supplied to St Petersburg.

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  • And scaloppine veal us discounts on shipping norwegian orient.

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  • They are too scrawny for beef and used to be transported to continental veal crates.

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  • I have never tried veal sweetbreads, and they were a special of the day.

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  • Pour over the veal and scatter with the reserved tarragon leaves.

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  • Who would buy and eat veal believed to be infected with BSE?

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  • Serve the veal, cut into 1-inch thick slices, with the jus.

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  • I had veal, which I have n't had in years due to the bleeding heart liberals in the UK.

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  • My local butcher wont buy veal as it is being exported live to the EU and then imported as carcass.

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  • In fact, seeing the veal chop in the brightly lit exhibition fridge prompted me to choose it for my main course.

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  • Exporting veal - am I on the wrong site?

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  • The calves will be reared for veal on the continent.

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  • On the other hand, British veal in the recent past has fallen into something like disgrace.

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  • In the end I went for the grilled veal chop and chipolatas (but not from the grills and roasts section).

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  • I go for the " fancy " veal escalope, which was beautifully cooked, or it had been in April.

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  • The UK had a large trade in the export of veal calves.

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  • Add the veal jus and reduce by a quarter.

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  • Other specialities include saltimbocca alla romana, tender veal escallops with flavored ham and sage and porchetta, stuffed roast pork.

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  • In a large bowl add egg mixture to the ground chuck, ground veal and ground pork.

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  • Beef, veal, pork, lamb, mutton, and rabbit are other commonly available meats.

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  • While other holiday dinner ideas may focus on fish or birds, veal makes a tasty change of pace.

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  • Remove the veal to a plate, cover loosely with foil.

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  • Remove the veal from the pot and discard the bouquet garni.

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  • Strain the remaining liquid and serve as a sauce for the veal.

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  • Main dish recipes featuring beef, fish, wild game, and veal, to name just a few.

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  • Lamb and veal are seldom found, and pork is more popular than beef.

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  • To make a white stock, use veal and chicken in about equal parts, omitting any seasoning or spices that will darken the stock.

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  • Traditionally rennet is extracted from the stomach lining of butchered veal calves.

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  • It might be veal, lamb, goat, or something else.

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  • To that end, all ships feature delicious Italian cuisine accompanied by affordable Italian wines, with pasta and veal offered every night, a predominantly Italian staff and crew, and sleek Italian design and art.

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  • The cuisine, as expected, is Italian, with an emphasis on pasta with a variety of sauces, antipasto, and veal dishes.

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  • Wonderful dinner at Capellini Restaurant with spectacular veal chops.

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  • Serve this vintage with veal, creamy pasta dishes, poultry and seafood.

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  • Meat: Turkey, veal, beef, pork, lamb, and fish.

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  • The menu includes veal scaloppini marsala, sausage cacciatore, shrimp scampi and broccoli and combination lamb and sausage.

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  • Anteprima serves one-of-a-kind salads to start off the meal, and creates tasty pasta dishes such as tagliatelli with veal and pork to continue the extravaganza of flavor.

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  • Pasta, poultry, veal and steaks can all be found on the menu.

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  • The menu consists of veal parmigiana, siciliana, eggplant, frutti di mare and scampi provinciale.

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  • In addition to a variety of steak selections, other menu options include ribs, chicken, veal, seafood and homemade soups.

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  • This family restaurant has a full menu of pastas, fresh seafood, beef dishes, veal, chicken and dessert items like fresh cannoli and tiramisu.

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  • If you're in the mood for more than pasta, try a steak, one of several veal entrees or the special fish of the day.

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  • There are pasta, veal, pork, lamb and poultry dishes, a children's menu and seafood dishes such as baked stuff shrimp and halibut steak.

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  • Illiano's serves all kinds of pasta, calzones, grinders, seafood and chicken, veal and baked dishes like manicotti and lasagna.

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  • The lunch menu offers items such as soups, pasta, salads, seafood and veal.

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  • Choose from beef, veal, pork, chicken, salmon, tuna, lobster and crab.

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  • Main courses include breast of duck, filet mignon, broiled cod and grilled veal chop.

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  • The menu is broad, featuring grinders, baked stuff pastas and poultry, seafood and veal dishes.

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  • Choose from appetizers, such as crabmeat stuffed mushrooms, lobster bisque, veal osso buco ravioli and seared ahi tuna.

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  • Main dish favorites are veal, chicken and pork schnitzel as well as seafood and bistro style plates.

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  • The house specialties include surf and turf, veal, and shrimp.

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  • The veal saltimbocca is also a favorite among diners.

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  • The extensive menu is broken down by dish--pasta, chicken, veal, steaks and seafood and each dish is paired with a wine recommendation.

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  • The lunch and dinner menu feature hot and cold sandwiches, wraps, soups, chicken, veal and seafood dishes.

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  • The menu includes antipasti, salad, pasta, and entrees such as swordfish, chicken, tuna, and veal.

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  • The menu includes veal, chicken, beef and seafood dishes, all of which come with a side salad and vegetable of the day.

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  • Order a traditional robust meal of pasta with meatballs or lasagna or try something more elaborate such as a veal or seafood dish.

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  • Other entrees include chicken piccata, veal parmigiana and eggplant rollantini.

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  • Lamb chops, veal shank, schweinebraten, spanferkel (roast suckling pig with dumpling), and leberkäse (veal loaf topped with egg, sauerkraut, and mashed potatoes) are just a few of the uncommon dishes on the menu at the Old Heidelberg restaurant.

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  • If you do not want pizza, consider trying other menu items like sandwiches, salads and veal.

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  • The menu is large and impressive, and consists of homemade pastas and desserts, calzones, pizza, seafood, steak, veal, hot sandwiches, burgers and many appetizer choices.

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  • There are plenty of steak, chops, chicken and veal options at this classic Italian restaurant; try the veal scallopini.

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  • Offering a wide-ranging menu that includes soups, salads, appetizers, pasta, veal, seafood, and vegetarian items, locals and visitors can easily find something to like here.

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  • The menu features filet mignon, veal chop, prime rib eye and a grilled double lamb chop.

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  • The menu features a full line of pastas as well as numerous daily specials, including fish, chicken, steak, liver, veal and calamari main courses, fresh seasonal vegetables and salads and a stupendous antipasto platter.

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  • The cuts of beef and veal are generous, and the wine list was expertly chosen and varies from some expensive reserve bottles to numerous affordable options.

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  • The menu features traditional and gourmet pizzas, pastas and seafood, chicken and veal entrees.

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  • Try the broiled ground sirloin parmigiana or the veal scallopini.

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  • A full antipasti menu is available, along with extensive entree choices covering standard categories like chicken, veal and seafood.

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  • Dinner specialties include prime rib, lamb with rosemary and veal oscar.

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  • The extensive menu includes a variety of traditional pasta dishes along with chicken and veal items.

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  • Excellent cattle are raised in the district of Kholmogory on the Dvina, veal being supplied to St Petersburg.

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