1 loin or rib of veal weighing about 1.5 kg Salt and freshly ground black pepper A couple of tablespoons of olive oil A few sprigs of rosemary 5-6 medium-sized red onions, halved with the skin on ...

Preparations – Use any solid piece of meat without connective membrane, which tends to break apart during cooking. Recommended are veal bottom round, top round or loin, and beef bottom round or ...

The industry has long played the part of the villain, but more and more small farms are demonstrating that veal calves can be raised humanely.

The meat has not exactly vanished. You find, for instance, chunks of lean veal for stews and fricassees at prices that compare favorably with beef and even chicken breasts. But the loin roasts ...

Veal comes from calves that are raised for around 16 to 18 weeks and up to 450 pounds. They can be male or female.

1 cup dry white wine 1 quart chicken stock 16 ea. baby fennel 2 ea. veal loin (cut in 6-7 oz portion size) 2 tablespoon chopped chives 4 tablespoon orange marmalade (preferably not too sweet) ...

The Veal Ice Tree is a massive icy sculpture created with nearby pond water. The family just built their 63rd one.

Veal has a delicate flavor, buttery texture and versatility, not to mention a long history in various cuisines around the world – namely German, French, Swiss, Austrian and Italian. These days ...

Veal can be the green meat to eat The industry has long played the part of the villain, but more and more small farms are demonstrating that veal calves can be raised humanely.