Veal Cookery

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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Perhaps partly because veal recipes owe so much to Italian cookery, there is considerable consensus amongst cooks from different countries about appropriate flavours and accompaniments. Broadly speaking, these fall into three categories: first, the use of sharp flavourings, especially lemon, which is a common garnish, or acid vegetables, such as sorrel, spinach, or tomatoes, or the use of paprika and sour cream which is typical of (for example) parts of Germany and Austria; secondly, the addition of salted meat in the form of prosciutto, ham, or bacon; and thirdly, cheese, either grated into a coating mixture, or as a slice melted on the meat. Eggs are also called for in stuffings and sauces, and a fortified, sweetish wine such as Marsala, sherry or Madeira is often chosen.