"Veal" Quotes from Famous Books
 ... say when he overtook her? That scarcely disturbed him at first. How fine she had looked, flushed with the exertion of riding, breathing a little fast, but elastic and active! Talk about your ladylike, homekeeping girls with complexions like cold veal! But what should he say to her? That was a bother. And he could not lift his cap without risking a repetition of his previous ignominy. She was a real Young Lady. No mistake about that! None of your blooming shop girls. (There is no greater contempt in the world ...
— The Wheels of Chance - A Bicycling Idyll • H. G. Wells
... crack about it.Baby, bring ben the tea-waterMuckle obliged to ye for your cookies, Mrs. Shortcakeand we'll steek the shop, and cry ben Baby, and take a hand at the cartes till the gudeman comes hameand then we'll try your braw veal sweetbread that ye were so kind as send me, ...
— The Antiquary, Complete • Sir Walter Scott
... dining-room, and every time found on the table exactly the same things: a dish of oysters, a piece of ham or veal, sardines, cheese, caviare, mushrooms, vodka, and ...
— The Wife and Other Stories • Anton Chekhov
... eggs with 2 tablespoonfuls of water and a pinch of salt; then add enough flour to make a stiff dough. Work it well with flour and roll out as thin as possible; fold it double and cut into square pieces and fill with minced cooked chicken or veal. Sprinkle with chopped parsley and bits of butter; fold in the edges. Have ready some soup stock; when boiling, add the crebchen and let boil until done. ...
— 365 Foreign Dishes • Unknown
... company. Lamb would, perhaps, call out and bid the hungry guest help himself without ceremony. We learn (from Hazlitt) that Martin Burney's eulogies on books were sometimes intermingled with expressions of his satisfaction with the veal pie which employed him at the sideboard. After the game was won (and lost) the ring of the cheerful glasses announced that punch or brandy and water had become the order ...
— Charles Lamb • Barry Cornwall
... pretty reasonable; and the markets are tolerably supplied. The beef is neither fat nor firm; but very good for soup, which is the only use the French make of it. The veal is not so white, nor so well fed, as the English veal; but it is more juicy, and better tasted. The mutton and pork are very good. We buy our poultry alive, and fatten them at home. Here are excellent turkies, and no want of game: the hares, in particular, are very large, juicy, and high-flavoured. ...
— Travels Through France and Italy • Tobias Smollett
... that caught the sight of the children, were the Butchers' Stalls, hung full of beef, pork, veal, mutton, all for sale for ready pay to whoever will step up to buy. The little visitors saw the men and boys busy whetting their long knives, and cutting and sawing up the meat in suitable pieces for the buyers. The noise was something like a company of mowers whetting ...
— Susan and Edward - or, A Visit to Fulton Market • Anonymous
... would like some truchuela, for they had no other fish to offer him. "If there be many troutlings," replied Don Quixote, "they will supply the place of one trout; for it is the same to me whether I receive eight single rials or one piece-of-eight. Moreover, these troutlings may be preferable, as veal is better than beef, and kid superior to goat. Be that as it may, let it come immediately, for the toil and weight of arms cannot be sustained by the body unless the interior be supplied with aliments." For the benefit of the cool air, ...
— Wit and Wisdom of Don Quixote • Miguel de Cervantes Saavedra
... tracks led over the copper bridge into a broad valley. By the roadside there was a high crossbar from which depended heavy cuts of meat—lamb and pork and veal. Two large bitch dogs were jumping at the meat and then snarling and snapping ...
— The Laughing Prince - Jugoslav Folk and Fairy Tales • Parker Fillmore
... nor such meat. But blest be they, awake and sleep, Who at that time a good house keep; May never want come nigh their door, Who at that time relieve the poor; Be plenty always in their house Of beef, veal, lamb, ...
— In The Yule-Log Glow—Book 3 - Christmas Poems from 'round the World • Various
... a parcel, which she untied, and brought out a piece of cold veal. This she cut up into thin, firm slices, and both began ...
— The Works of Guy de Maupassant, Vol. 1 (of 8) - Boule de Suif and Other Stories • Guy de Maupassant
... information. The party at the White Bear knew before she went home, that she had recently had her parlour newly hung with arras, representing the twelve labours of Hercules: that she intended to have roast veal to supper: that her worsted under-stockings had cost her four-and-sixpence the pair: that her husband was a very trying man, and her eldest son the ...
— It Might Have Been - The Story of the Gunpowder Plot • Emily Sarah Holt
... view to make the flesh white, but this also makes it dry and flavourless. On examining the loin, if the fat enveloping the kidney be white and firm-looking, the meat will probably be prime and recently killed. Veal will not keep so long as an older meat, especially in hot or damp weather: when going, the fat becomes soft and moist, the meat flabby and spotted, and somewhat porous like sponge. Large, overgrown veal is inferior to small, ...
— Enquire Within Upon Everything - The Great Victorian Domestic Standby • Anonymous
... repulsiveness; and the sight of the whole place, and the quaint-looking rustic people, was so pleasantly envious. We stopped to gossip with a bewitching old country dame, whose market stock might have sat, with her in the middle of it, for its picture; the veal and poultry so white and delicate-looking, the bacon like striped pink and white ribbons, the butter so golden, fresh, and sweet, in a great basket trimmed round with bunches of white jasmine, the green leaves ...
— Records of a Girlhood • Frances Anne Kemble
... accounts for 2.0% of GDP; emphasis on livestock production - beef, veal, pork, milk; major crops are sugar beets, fresh vegetables, fruits, grain, tobacco; net importer ...
— The 1995 CIA World Factbook • United States Central Intelligence Agency
... of Potages must always be very good broth of Mutton, Veal and Volaille. Now to give good taste, you vary every month of the year, according to the herbs and roots that are in season. In Spring and Summer you use Cersevil, Oseille, Borage, Bugloss, Pourpier, Lettice, Chicoree and Cowcombers quartered, etc. The manner of using ...
— The Closet of Sir Kenelm Digby Knight Opened • Kenelm Digby
... lean beef from the leg, or a knuckle of veal and beef to make six pounds. Cut this in pieces two inches square or less; do the same with half a pound of lean ham, free from rind or smoky outside, and which has been scalded five minutes. Put the meat into a two-gallon pot with three medium-sized onions with two cloves in each, ...
— Choice Cookery • Catherine Owen
... from the blossom end of each pepper, remove seeds and parboil ten minutes. Chop one onion fine and cook in fat until straw color; add one-fourth cup of cold cooked chicken or veal, and 1/4 cup of mushrooms; cook two minutes, add 1/2 cup of water and two tablespoons of bread crumbs. Cool, sprinkle peppers with salt and a pinch of red pepper. Fill with stuffing, cover with crumbs and ...
— The International Jewish Cook Book • Florence Kreisler Greenbaum
... several which were killed and eaten had a fishy taste. As the goats, taking refuge in the more inaccessible parts of the country, could with difficulty be killed, the crews subsisted on the flesh of the young seals, which they called veal, and on that of the sea-lions, which was denominated beef. Large numbers of fish were also caught ...
— Notable Voyagers - From Columbus to Nordenskiold • W.H.G. Kingston and Henry Frith
... of herring, caviar, and dried meat or fish. It performs the same office as the American cocktail, but is oftener taken, is more popular and more respectable. After the lunch we sat down to dinner. Fish formed the first course and soup the second. Then we had roast beef and vegetables, followed by veal cutlets. The feast closed with cake and jelly, and was thoroughly washed down with a dozen kinds of beverages that cheer ...
— Overland through Asia; Pictures of Siberian, Chinese, and Tartar - Life • Thomas Wallace Knox
... a leg of pork, And hearty on it would his grinders work: He lik'd to eat it so much over done, That one might shake the flesh from off the bone. A veal pye too, with sugar crammed and plums, Was wondrous grateful to the Doctor's gums. Though us'd from morn to night on fruit to stuff, He vow'd his ...
— Autobiography, Letters and Literary Remains of Mrs. Piozzi (Thrale) (2nd ed.) (2 vols.) • Mrs. Hester Lynch Piozzi
... his glass was expected to drink the health of every guest separately and by name before he emptied it. The first course was removed, and the second made its appearance, all roasted. Roast beef, roast veal, roast mutton, roast lamb, roast joints of pork, roasted turkeys, roasted fowls, roasted sausages, roasted everything; the centre dish being a side of a large hog, rolled up like an enormous fillet of veal. This, too, was done ample ...
— Newton Forster • Frederick Marryat
... dose for one day,' he said. 'I can't stand any more.' He thrust the letter into his breast-pocket. 'Another impossibility. No prodigal's return to end that story. Veal was never a favourite meat of mine. Lord! I could laugh to see what a mess I have made of things. I could cry if anybody else had made it, and had meant as well, and hoped ...
— Despair's Last Journey • David Christie Murray
... park he did not boldly dispute; and he visited a pitiless incredulity upon the dishes of the table d'hote, concerning which he always answered his wife's questions: "Oh, he says it's beef," or veal, or fowl, as the case might be; and though he never failed to relish his own dinner, strange fears began to affect the appetite of Mrs. Kenton. It happened that he never did come out with these sneers before other travellers, but his wife was always expecting him ...
— A Fearful Responsibility and Other Stories • William D. Howells
... did want to be hearty to-day, and do the handsome thing for daughter's wedding, yes I did. Off I go to the market—ask for fish! Very dear! And lamb dear... and beef dear... and veal and tunny and pork... everything dear, everything! Yes, and all the dearer for my not having any money! It just made me furious, and seeing I couldn't buy anything, I up ...
— Amphitryo, Asinaria, Aulularia, Bacchides, Captivi • Plautus Titus Maccius
... had made ready some veal broth for dinner, for which I mostly use to leave everything else; but I could not swallow one spoonful, but sat resting my head on my hand, and doubted whether I should tell her or no. Meanwhile the old maid came in, ready for a journey, and with a bundle ...
— Sidonia The Sorceress V2 • William Mienhold
... way of meat they had not only caribou, but the tender veal of moose and all manner of northern small game. Ben did not, however, spend rifle cartridges in reckless shooting. When at last his enemies came filing down through the beaver meadow he had no desire to be left with a half-empty gun. He ...
— The Sky Line of Spruce • Edison Marshall
... Patience, who tilled a small farm in the state of Michigan, had a favorite cow. This creature was not a good cow, nor a profitable one, for instead of devoting a part of her leisure to secretion of milk and production of veal she concentrated all her faculties on the study of kicking. She would kick all day and get up in the middle of the night to kick. She would kick at anything—hens, pigs, posts, loose stones, birds in the air and fish leaping out of ...
— The Collected Works of Ambrose Bierce, Volume 8 - Epigrams, On With the Dance, Negligible Tales • Ambrose Bierce
... better cooks anywhere than the Chinks. Want to look out that he don't slip one over on you, though, if the victuals run short. Might serve up cat or rat or something of the kind an' call it pork or veal. An' he'd probably ...
— Doubloons—and the Girl • John Maxwell Forbes
... "If there be troutlets enough," said Don Quixote, "they will be the same thing as a trout; for it is all one to me whether I am given eight reals in small change or a piece of eight; moreover, it may be that these troutlets are like veal, which is better than beef, or kid, which is better than goat. But whatever it be let it come quickly, for the burden and pressure of arms cannot be borne without support to the inside." They laid a table for him at the door of the inn for the sake of the air, and the host ...
— Don Quixote • Miguel de Cervantes Saavedra
... old man to eat but little! Accordingly, I, who know it, eat but just enough to keep body and soul together; and the things I eat are as follow. First, bread, panado, some broth with an egg in it, or such other good kinds of soup or spoon-meat. Of flesh meat, I eat veal, kid, and mutton. I eat poultry of every kind. I eat partridges, and other birds, such as thrushes. I likewise eat fish; for instance, the goldney and the like, amongst sea fish; and the pike, and such like, amongst the fresh-water fish. All these things are fit for an old ...
— Discourses on a Sober and Temperate Life • Lewis Cornaro
... Period in the Veal Epoch of every Sentimental Tommy when the only real Cutie is one who can propel ...
— Ade's Fables • George Ade
... rule, so good as in England, as the sheep and cattle have often to be driven long distances before they are slaughtered. Prices vary according to the different towns, seasons, and qualities from 6d. to 21/2d. a lb. for beef, and from 4d. to l1/2d. for mutton. Pork is from 9d. to 7d.; veal from 8d. to 4d. All kinds of fruit and vegetables, except Brussels sprouts, are cheap and plentiful. I will quote one or two prices at random from a market-book: artichokes, l1/2d. a lb.; tomatoes, 2d. a lb.; ...
— Town Life in Australia - 1883 • R. E. N. (Richard) Twopeny
... make most account of such meat as they may soonest come by and have it quickliest ready. Their food consisteth principally in beef, and such meat as the butcher selleth, that is to say, mutton, veal, lamb, pork, whereof the one findeth great store in the markets adjoining; besides souse, brawn, bacon, fruit, pies of fruit, fowls of sundry sorts, as the other wanteth it not at home by his own provision, which is at the best hand and ...
— The Reign of Henry the Eighth, Volume 1 (of 3) • James Anthony Froude
... adult there are only 14, as mentioned above. The molars, according to Dr. Murie, succeed each other, the fore ones dropping out, and others from behind taking their places. It feeds on fucus and other seaweeds, and the flesh is considered good eating, and not unlike veal or, some say, pork. They are lethargic in disposition, and in those countries where they have been unmolested they are so fearless of man as to allow themselves to be handled—a confidence somewhat betrayed by the ...
— Natural History of the Mammalia of India and Ceylon • Robert A. Sterndale
... of declining the present; but Richard knew my blind side when he pitched upon brawn. 'Tis of all my hobbies the supreme in the eating way. He might have sent sops from the pan, skimmings, crumpets, chips, hog's lard, the tender brown judiciously scalped from a fillet of veal (dexterously replaced by a salamander), the tops of asparagus, fugitive livers, runaway gizzards of fowls, the eyes of martyred pigs, tender effusions of laxative woodcocks, the red spawn of lobsters, leverets' ears, and such pretty ...
— The Best Letters of Charles Lamb • Charles Lamb
... sweet-potatoes, slice them and lay in hot dripping in the frying-pan till brown. These are especially nice with veal cutlets. ...
— A Little Cook Book for a Little Girl • Caroline French Benton
... sorts of men in their due places as struck me with admiration. And first, to begin with the ragged regiments, and such as were debarred the privilege of any court, these were so sufficiently rewarded with beef, veal, mutton, bread, and beer, that they sung holiday every day, and kept a continual feast. As for poor maimed and distressed soldiers, which repaired thither for maintenance, the wine, money, and meat which they had in very bounteous sort, hath become a ...
— The Star-Chamber, Volume 1 - An Historical Romance • W. Harrison Ainsworth
... rather haphazard, as the boys, carried away by the excitement of their new flight, had neglected to eat when it was light. But water and hardtack were easily accessible, and Alan, taking the first two cans at hand, found happily that they contained sardines and veal loaf. ...
— The Air Ship Boys • H.L. Sayler
... Tea, bread, butter, veal loaf. Dinner: Roast mutton, potatoes, marrow, bread pudding. Tea: Tea, bread, butter, marmalade, jam. Supper: ...
— Women and War Work • Helen Fraser
... lettuce, which both find their chief uses as salads. As a flavoring agent it is probably less used than sage, but more than any of the other herbs. It is chiefly employed in dressings with mild meats such as chicken, turkey, venison, veal, with baked fish; and for soups, stews, and sauces, especially those used with boiled meats, fish and fricassees of the meats mentioned. Thus it has a wider application than any ...
— Culinary Herbs: Their Cultivation Harvesting Curing and Uses • M. G. Kains
... quiet and still that birds and children sang and called as though to reassure themselves that they were not alone. Nothing of the war in all this. At the stations there were officers eating "Ztchee" soup and veal and drinking glasses of weak tea, there were endless mountains of hot meat pies; the ikons in the restaurants looked down with benignancy and indifference upon the food and the soldiers and beyond the station the light green trees blowing in the little wind; the choruses ...
— The Dark Forest • Hugh Walpole
... Vecchia, and the Senator awoke and put his hat on. "The Eternal City," he remarked when he descried that the name of the station was not Rome, "appears to have an eternal railway to match. There seems to be a feeding counter here though—we might have another try at those slices of veal boiled in tomatoes and smothered with macaroni that they give the pilgrim stranger in these parts. You may lead the world in romance, Count, but you don't put any of it in your ...
— A Voyage of Consolation - (being in the nature of a sequel to the experiences of 'An - American girl in London') • Sara Jeannette Duncan
... Swiss with their pikes presented towards the city, where everybody was quiet, though their sorrow and consternation were visible enough. I was afterwards informed, however, that all the butchers in the veal market were going to take up arms, and that they might have made barricades there with all the ease in the world, only they were restrained for fear that I should have paid for their tumult with the loss of my life; so that the women remained in tears, and the men stood stock-still in a ...
— Marguerite de Navarre - Memoirs of Marguerite de Valois Queen of Navarre • Marguerite de Navarre
... sound. And what a dinner! What a profusion of substantial delicacies! What mighty and iris-tinted rounds of beef! What vast and marble-veined ribs! What gelatinous veal pies! What colossal hams! Those are evidently prize cheeses! And how invigorating is the perfume of those various and variegated pickles! Then the bustle emulating the plenty; the ringing of bells, the clash of thoroughfare, the summoning of ubiquitous ...
— Henrietta Temple - A Love Story • Benjamin Disraeli
... to eat. What had the padrone? He answered pretty much to the same effect as the innkeeper in "Don Quixote," who told his guests that they could have any thing that walked on the earth, or swam in the sea, or flew in the air. We would take, then, some fish, or a bit of veal, or some mutton chops. The padrone sweetly shrugged the shoulders of apology. There was nothing of all this, but what would we say to some liver or gizzards of chickens, fried upon the instant and ready the next breath? No, we did ...
— Venetian Life • W. D. Howells
... fops of the last century before us. Seven of them sat down at dinner, and were joined by a country baronet, who told them they kept Court hours. These persons of fashion began their dinner with a sirloin of beef, fish, a shoulder of veal, and a tongue. My Lady Smart carved the sirloin, my Lady Answerwell helped the fish, and the gallant colonel cut the shoulder of veal. All made a considerable inroad on the sirloin and the shoulder ...
— Henry Esmond; The English Humourists; The Four Georges • William Makepeace Thackeray
... up and down the hall in his dressing gown, giving orders to the club steward and to the famous Feoktist, the Club's head cook, about asparagus, fresh cucumbers, strawberries, veal, and fish for this dinner. The count had been a member and on the committee of the Club from the day it was founded. To him the Club entrusted the arrangement of the festival in honor of Bagration, for few men knew so well how to arrange a feast on an open-handed, ...
— War and Peace • Leo Tolstoy
... Dora, you are childish, and are talking nonsense. You must remember, I am sure, that I was obliged to go out yesterday when dinner was half over; and that, the day before, I was made quite unwell by being obliged to eat underdone veal in a hurry; to-day, I don't dine at all, and I am afraid to say how long we waited for breakfast, and then the water didn't boil. I don't mean to reproach you, my dear, but this, ...
— Standard Selections • Various
... calf, let it suck one half the milk for two weeks, three fourths the third, and the whole the fourth. Continue it another week, and the veal will be better. But we think it preferable to take calves off from the cow after two days. Feed them the milk warm from the cow, and give them some warm food at noon. Feed three times a day, they will fatten faster. It also gives opportunity ...
— Soil Culture • J. H. Walden
... pen for them, and second, have veal and pork before we leave for home!" retorted Julie. She then ordered all the scouts to fall to work and construct a temporary shelter for the ...
— Girl Scouts in the Adirondacks • Lillian Elizabeth Roy
... drippings in a kettle on the range, and when hot add the onions and fry them; add the veal and cook until brown. Add the water, cover closely, and cook very slowly until the meat is tender; then add the seasoning and place the potatoes on top of the meat. Cover and cook until the potatoes are tender, but ...
— Something New • Pelham Grenville Wodehouse
... quality of verisimilitude. The way in which Drelincourt's Book on Death is introduced and subsequently twice referred to is a master-stroke of genius. In days gone by, before they were parted, we are told, Mrs. Veal and Mrs. Bargrave "would often console each other's adverse fortunes, and read together Drelincourt On Death and other good books." At the time when the story opens Mrs. Bargrave has gone to live in Canterbury, and Mrs. Veal is in Dover. To Mrs. Bargrave in Canterbury the ...
— The Great English Short-Story Writers, Vol. 1 • Various
... scattered all over Florida where the soil is at all rich. It is called pawpaw by the natives, who regard it highly for the sake of its one peculiar virtue. A few drops of the juice of its ripe fruit spread over a tough Florida steak will in a few minutes, make it as tender as veal. The same results can be attained by wrapping the steak in the leaves and letting it lay a slightly longer time. The best of it is that meat treated in this manner is not injured in the slightest. In fact it seems to ...
— The Boy Chums in the Forest - or Hunting for Plume Birds in the Florida Everglades • Wilmer M. Ely
... she told him 'twas the mutton scorching; The veal had browned too fast; He searched the house, peering around and under, And reached ...
— On the Tree Top • Clara Doty Bates
... considering also the length of the walk, and your natural fatigue," he sniggered ingratiatingly. Then he got up on tiptoe, and respectfully and carefully lifted the table-cloth from the table in the corner. Under it was seen a slight meal: ham, veal, sardines, cheese, a little green decanter, and a long bottle of Bordeaux. Everything had been laid neatly, expertly, and ...
— The Possessed - or, The Devils • Fyodor Dostoyevsky
... compel it to do so. It does not live in the water, but in trees, bushes, and in the cracks and fissures of rocks. Sometimes hunters build fires at the entrance of their hiding places and smoke them out. The flesh, when cooked, resembles chicken or veal, and is a popular ...
— A Little Journey to Puerto Rico - For Intermediate and Upper Grades • Marian M. George
... new idea. Veal was always good too. Then Mme Coupeau made an allusion to fish, which no one seconded. Evidently fish was not in favor. Gervaise proposed a sparerib of pork and potatoes, which brightened all their faces, just as Virginie came ...
— L'Assommoir • Emile Zola
... bore," he answered. "My old mother made me hate it. We had to go to church twice; and that was even worse than her veal-broth. But the worst of it is, I can't get it out of my head that I ought to be there, even when ...
— Adela Cathcart, Vol. 1 • George MacDonald
... said the Marchesino, who still looked sentimental. "Cameriere, take away the lamp. Put it on the next table. Va bene. We are going to have 'zuppa di pesce,' gamberi and veal cutlets. The wine is Capri. Now then," he added, with sudden violence and the coarsest imaginable Neapolitan accent, "if you fellows play 'Santa Lucia,' 'Napoli Bella,' or 'Sole mio' you'll have my knife in you. I am not an Inglese. I ...
— A Spirit in Prison • Robert Hichens
... hearty. We sat down in carefully appointed order, and fell into such conversation as the quarter of San Vio and our several interests supplied. From time to time one of the matrons left the table and descended to the kitchen, when a finishing stroke was needed for roast pullet or stewed veal. The excuses they made their host for supposed failure in the dishes, lent a certain grace and comic charm to the commonplace of festivity. The entertainment was theirs as much as mine; and they all seemed to enjoy ...
— Sketches and Studies in Italy and Greece, Complete - Series I, II, and III • John Symonds
... clever inferences he had drawn, "I suppose it was a long flight to the churchyard, where we found you. On the grave is a better place than in it, and a bed at Emmendingen, with plenty of grits and veal, is preferable to being in the snow on the highway, with a grumbling stomach Speak freely, my lad! Where does your nest ...
— Uarda • Georg Ebers
... thing upon which they could lay their hands. They found rum, and soon became frantically drunk. There was a fine calf in the barn, and a few sheep at the door. The Indians were adroit butchers. The veal and the mutton were soon roasting upon their spits. They danced, they shouted, they clashed their weapons in exultation, and the noise of the Falls was drowned in the uproar of barbarian wassail. One of their exploits was to rip open a feather ...
— King Philip - Makers of History • John S. C. (John Stevens Cabot) Abbott
... landlady of the hotel had lost all her servants. The staff at the —— gave me a meal, but there was a queer want of courtesy about it. I said that anything would do for my supper, and I went to help get it myself. I spied a roll of cold veal on a shelf, and said helpfully that that would do splendidly, but the answer was: "Yes, but I believe that is for our next meal." However, in the end I got a scrap, ...
— My War Experiences in Two Continents • Sarah Macnaughtan
... coffee, bananas, sugarcane, cotton, rice, corn, tobacco, sesame, soya, beans; beef, veal, pork, ...
— The 2004 CIA World Factbook • United States. Central Intelligence Agency
... steward, "look at that!" at the same time lifting off the cover, and showing a dish as well cleared as if it had previously been freighted with veal cutlets, and was now on its ...
— The Lieutenant and Commander - Being Autobigraphical Sketches of His Own Career, from - Fragments of Voyages and Travels • Basil Hall
... slip a supply into the country with him. The bulk of the milk supply was requisitioned for babies and invalids and disabled soldiers. Cakes or pastries in any form were absolutely prohibited in the public eating places, and, I think, in private homes as well. But of beef and mutton and veal and fowls, and the various products of the humble but widely versatile pig, there was no end, provided you had the inclination plus ...
— Eating in Two or Three Languages • Irvin S. Cobb
... for 2% of GDP; emphasis on livestock production—beef, veal, pork, milk; major crops are sugar beets, fresh vegetables, fruits, grain, and tobacco; net importer of ...
— The 1991 CIA World Factbook • United States. Central Intelligence Agency.
... drain'st the countries round, Till London market, London price, resound Through every town, round every passing load, And dairy produce throngs the eastern road: Delicious veal, and butter, every hour, From Essex lowlands, and the banks of Stour; And further far, where numerous herds repose, From Orwell's brink, from Weveny, or Ouse. Hence Suffolk dairy-wives run mad for cream, And leave their milk with nothing but its ...
— The Farmer's Boy - A Rural Poem • Robert Bloomfield
... to wash and dry their hands, the cloth was spread neatly, napkins put to the places, and the dishes on, when a trim-looking girl came in carrying a long basket in which was a bucket of lentil soup, a roast of veal with vegetables and a ...
— Pixy's Holiday Journey • George Lang
... down to Whyly. We played at bragg the first part of the even. After ten we went to supper, on four broiled chicken, four boiled ducks, minced veal, cold roast goose, chicken pastry, and ham. Our company, Mr. and Mrs. Porter, Mr. and Mrs. Coates, Mrs. Atkins, Mrs. Hicks, Mr. Piper and wife, Joseph Fuller and wife, Tho. Fuller and wife, Dame Durrant, myself and wife, and Mr. French's family. After supper our behaviour was far from that ...
— A History of English Prose Fiction • Bayard Tuckerman
... expertise when it comes to good food; he would have told you about hearth-baked bread, with its golden brown crust, crunching tenderly between the teeth; of a smooth, full-bodied wine, fortified with a piquancy not too strong, of a loin of mutton improved with parsley, of a cut of specially-raised veal as long as this, white and delicate, and which is like an almond paste between the teeth, of partridges complimented by a surprisingly flavorful sauce, and, for his masterpiece, a soup accompanied by a fat young ...
— The Middle Class Gentleman - (Le Bourgeois Gentilhomme) • Moliere
... door. He carried on his head, as a fishwife carries a tray of ormers, a basket full of flagons of muscadella; and he did not lower the basket when he was shown into the room where the Seigneur of Rozel was sitting before a trencher of spiced veal and a great pot of ale. Lempriere roared a hearty greeting to the pirate, for he was in a sour humour because of the taking off of Michel de la Foret; and of all men this pirate-fellow, who had ...
— The Judgment House • Gilbert Parker
... in the Christian world better wines than their midland wines are especially, besides sherry and canary. Their water tastes like milk; their corn white to a miracle, and their wheat makes the sweetest and best bread in the world; bacon beyond belief good; the Segovia veal much larger and fatter than ours; mutton most excellent; capons much better than ours. They have a small bird that lives and fattens on grapes and corn, so fat that it exceeds the quantity of flesh. ...
— Memoirs of Lady Fanshawe • Lady Fanshawe
... desired—chicken, turkey, or veal—this must always be cooked. (Left-over meat may be utilized this way.) Chop the meat very fine, add one tablespoon of grated Parmesan cheese, one egg, a dash of nutmeg, a dash of grated lemon-peel, one tablespoon of butter, ...
— Simple Italian Cookery • Antonia Isola
... sauce and tomato sauce, in fact, all meat sauces, are decidedly better made from stock than water, and as it comes to every household without the additional cost of a penny, there is no excuse whatever for being without it. Save the bones collected on Saturday, Sunday and Monday. Chicken and veal bones may be kept together; beef, mutton and ham in another lot; one makes a white stock, the other brown. If the quantity is small, put them all together. Crack the bones, put them in the bottom of a large ...
— Made-Over Dishes • S. T. Rorer
... chance order, and satisfied their hunger like a pack of hounds snapping at offal in all haste. Baskets of bread went round and were promptly emptied. And there was a perfect massacre of cold meats, all the remnants of the victuals of the day before, leg of mutton, veal, and ham, encompassed by a fallen mass of transparent jelly which quivered like soft glue. They had all eaten too much already, but these viands seemed to whet their appetites afresh, as though the idea had come to them that nothing whatever ought to be ...
— The Three Cities Trilogy, Complete - Lourdes, Rome and Paris • Emile Zola
... much more meat of a superior quality brought to market at present than ever there was. When the price of butchers' meat was very low, cattle were reared chiefly upon waste lands; and except for some of the principal markets, were probably killed with but little other fatting. The veal that is sold so cheap in some distant counties at present bears little other resemblance than the name, to that which is bought in London. Formerly, the price of butchers, meat would not pay for rearing, and scarcely for feeding, cattle on ...
— An Essay on the Principle of Population • Thomas Malthus
... the Germans' own, not mine. "' How savoury a thin roast veal is!' said one Hamburg beggar to another. 'Where did you eat it?' said his friend, admiringly. 'I never ate it at all, but I smelt it as I passed a great man's house while the dog was being fed.'" ...
— History of Modern Europe 1792-1878 • C. A. Fyffe
... and fat, and therefore very heating, but it is the quickest of all meats to spoil. Veal also spoils very quickly if not kept at the proper temperature. Of all meats mutton has the best keeping qualities. Beef also keeps well and is a safe ...
— The Eugenic Marriage, Vol. 3 (of 4) - A Personal Guide to the New Science of Better Living and Better Babies • W. Grant Hague
... me, to know that I held the place, in his household, of a piece of furniture, a block; that my kingdom lay among the kitchen utensils, the accessories of my toilet, and the physicians' prescriptions; that our conjugal love had been assimilated to dinner pills, to veal soup and white mustard; that Madame de Fischtaminel possessed my husband's soul, his admiration, and that she charmed and satisfied his intellect, while I was a kind of purely physical necessity! What do you think of a ...
— Petty Troubles of Married Life, Second Part • Honore de Balzac
... retail butchers are to be believed, the cow is a calf until there is no more room on her horn for rings. She seldom lives to be too old to be carved up with a buzz-saw and a cold-chisel and sold as veal. ...
— Volume 1 of Brann The Iconoclast • William Cowper Brann
... had previous experience of French country inns would have been astonished at the order in which the dishes were laid on the table. The first course after the soup was potatoes (sautees); then came barbel from the stream, and afterwards veal and fowl. The order is considered a matter of no importance; the main thing aimed at in the South of France is to give the guest plenty of dishes. If there is any fish, more often than not it makes its appearance ...
— Wanderings by southern waters, eastern Aquitaine • Edward Harrison Barker
... he'd eat out of your hand. The old lady was not only a champion nurse, but she was a buster to cook. Give her a ham-bone and a box of matches and she could turn out a French dinner of five courses, with oofs-sur-le-plate, and veal-cutlets in paper pants! It was then, I reckon, she settled the captain for good; and, when he picked up and was able to walk about camp, leaning pretty heavy on her arm, she called him "George" and "My boy"—like that—and you might have taken him for Benny ...
— Love, The Fiddler • Lloyd Osbourne
... when grilled, is something like a veal cutlet cooked in a fishy frying-pan, and I cannot say I was greatly enraptured ...
— Jethou - or Crusoe Life in the Channel Isles • E. R. Suffling
... South, and to attain such an altitude that a Comanche perched upon the head of a giraffe is invisible between the rows. About noon we had breakfast, and that was the hardest work of all. Item, we had mutton-chops, beefsteaks, veal cutlets, omelets, rice, hominy, fried tomatoes, and an infinity of Mexican hashes and stews seasoned with chiles or red-pepper pods. Item, we had a huge pavo, a turkey,—a wild turkey; and then, for the ...
— The Atlantic Monthly, Volume 15, No. 87, January, 1865 • Various
... brushed the soiled table-cloth before them with a towel on his arm, covered its worst stains with a napkin, and brought them, in their order, the vermicelli soup, the fried fish, the cheese-strewn spaghetti, the veal cutlets, the tepid roast fowl and salad, and the wizened pear and coffee which form the dinner ...
— Henry James, Jr. • William Dean Howells
... the luminosity of ordinary butcher's meat under appropriate conditions is quite a common occurrence. 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. If the meat was treated previously with a 3% salt solution, 89% of the samples of beef and 65% of the samples of horseflesh were found to exhibit this phenomenon. The cause of this luminosity is Micrococcus ...
— Encyclopaedia Britannica, 11th Edition, Volume 3, Part 1, Slice 2 - "Baconthorpe" to "Bankruptcy" • Various
... delicious and delicate. Like pork it should be cooked slowly for a long time to develop its full flavor. Unfortunately it is usually half-cooked, tough, and insipid. The housewife who can cook veal properly has a distinct advantage over her ...
— Health on the Farm - A Manual of Rural Sanitation and Hygiene • H. F. Harris
... White river, with its tributaries, Smother's, Prairie, Veal, Aikman's and Sugar creeks. Level bottoms on the rivers—sometimes inundated; undulating on the high grounds. Soil on the West Fork, sandy; much timber,—an extensive tract of sugar tree; some prairies. The county destitute of rock near the surface; plenty of lime ...
— A New Guide for Emigrants to the West • J. M. Peck
... house, it was not difficult to foresee what the menu would be. It consisted of Julienne soup, ham, and pork cutlets with sauer kraut; then roast lamb and roast veal, served with chervil and beet-root; and ...
— Garman and Worse - A Norwegian Novel • Alexander Lange Kielland
... these little vegetarians, the barnyard is laid under tribute by a family of equally unauthorized flesh-eaters—the panthers. If this large spotted cat, known in other parts of the world as ounce, jaguar, leopard and chetah, has any choice of diet, it is for veal. But his appreciation of kid is none the less lively. Lamb, in season, comes well to him also. As there are many panthers, each of them of "unbounded stomach," and they can find little to eat in the way of wild quadrupeds, the destruction they must cause among domestic animals is seen to be ...
— Lippincott's Magazine of Popular Literature and Science, October, 1877, Vol. XX. No. 118 • Various
... King and Queen had each their dishes; the former, few, the latter, many, for she liked eating, and ate of everything; the King always kept to the same things—soup, capon, pigeons, boiled and roast, and always a roast loin of veal—no fruit; or salad, or cheese; pastry, rarely, never maigre; eggs, often cooked in various fashion; and he drank nothing but champagne; the Queen the same. When the dinner was finished, they prayed to God together. If anything pressing happened, Grimaldo came and gave them a brief ...
— Marguerite de Navarre - Memoirs of Marguerite de Valois Queen of Navarre • Marguerite de Navarre
... calves are gone to grass; a saying of a man with slender legs without calves. Veal will be cheap, calves fall; said of a ...
— 1811 Dictionary of the Vulgar Tongue • Captain Grose et al.
... morning to please Mme. de Bargeton, who is very fond of veal, and my stomach has been very uneasy since," he would tell you. "I knew how it would be; it never suits me. How do you explain ...
— Two Poets - Lost Illusions Part I • Honore de Balzac
... accessible at all times. During the eight months the Hospital has been operating, over 3,872 pounds of grease, 2,138 pounds of bones and 8,460 pounds of broken and stale bread have been bartered with Russian peasants. In return, besides eggs, fish, veal and other vegetables over 32,600 pounds (902 poods) of potatoes have been received. Accompanying this report is a statement (a) of British rations (one week issue), (b) a statement of food barter (17 days) and (c) the menu ...
— The History of the American Expedition Fighting the Bolsheviki - Campaigning in North Russia 1918-1919 • Joel R. Moore
... The Countess was something of a termagant, and it is said that to escape from her he often went to the White Horse inn at the corner of Lord Holland's Lane and there enjoyed "his favourite dish—a fillet of veal—his bottle, and perhaps a friend." His married life was of very short duration, only three years, but his brief residence at Holland House has added to its associations more richly than all the names of preceding ...
— The Kensington District - The Fascination of London • Geraldine Edith Mitton
... with their breeches rent. —Well, on, brave boys, to your lord's hearth, Glitt'ring with fire; where, for your mirth, Ye shall see first the large and chief Foundation of your feast, fat beef; With upper stories, mutton, veal And bacon, which makes full the meal, With sev'ral dishes standing by, As here a custard, there a pie, And here, all tempting frumenty. And for to make the merry cheer, If smirking wine be wanting here, There's ...
— A Selection From The Lyrical Poems Of Robert Herrick • Robert Herrick
... on, and still the jury did not return to court. Mr. Chaffanbrass seemed to have forgotten the very existence of Alaric Tudor, and was deeply engaged in vindicating a city butcher from an imputation of having vended a dead ass by way of veal. All his indignation was now forgotten, and he was full of boisterous fun, filling the court with peals of laughter. One o'clock came, two, three, four, five, six, seven, and still no verdict. At the latter hour, when the court was about to be adjourned, ...
— The Three Clerks • Anthony Trollope
... grizzled beards and sunken eyes, men who were comparatively young but shrunken by diseases, men who were middle-aged. None were fat. There was a face in the thick of the collection which was as white as drained veal. There was another red as brick. Some came with thin, rounded shoulders, others with wooden legs, still others with frames so lean that clothes only flapped about them. There were great ears, swollen noses, thick ...
— Sister Carrie • Theodore Dreiser
... arrival here; you may imagine that being the only family with whom we can converse, we are of course on a footing of intimacy with them; we see them indeed almost every day, and dined with them yesterday. We spent a very pleasant Day, and had a very good Dinner, tho' to be sure the Veal was terribly underdone, and the Curry had no seasoning. I could not help wishing all dinner-time that I had been at the dressing it—. A brother of Mrs Marlowe, Mr Cleveland is with them at present; he is a good-looking young Man, ...
— Persuasion • Jane Austen
... the day? Mercury is out — some dozen or fifteen strong. The flower-gemmed banks crumble and slide down under the wash of his rampant screw; his wake is marked by a line of lobster-claws, gold-necked bottles, and fragments of veal-pie. Resplendent in blazer, he may even be seen to embrace the slim-waisted nymph, haunter of green (room) shades, in the full gaze of the shocked and scandalised sun. Apollo meantime reposeth, passively beautiful, on the lawn of the Guards' Club at Maidenhead. ...
— Pagan Papers • Kenneth Grahame
... certain articles of food generally acceptable. This may be from the disgust they occasion or the effects they have been found to produce. Every one knows individuals who cannot venture on honey, or cheese, or veal, with impunity. Carlyle, for example, complains of having veal set before him,—a meat he could not endure. There is a whole family connection in New England, and that a very famous one, to many of whose members, in different generations, all the products of the dairy are the subjects of a congenital ...
— The Autocrat of the Breakfast-Table • Oliver Wendell Holmes, Sr. (The Physician and Poet not the Jurist)
... was the idea. He knew that at the Miner's Restaurant he could get a plate of beans and a piece of bread for ten cents; or a fish-ball and some few trifles, but they gave "no bread with one fish-ball" there. At French Pete's he could get a veal cutlet, plain, and some radishes and bread, for ten cents; or a cup of coffee—a pint at least—and a slice of bread; but the slice was not thick enough by the eighth of an inch, and sometimes they were still more criminal ...
— Innocents abroad • Mark Twain
... there's veal an' 'am, an' pork wine at the back for them as wants it; I 'eard the word passed. An' look 'ere, if yer want a flag for the revolution, tyke muvver's trahsers an' tie 'em to the corfin. Yer cawn't 'ave no more inspirin' banner. Ketch! [He throws the ...
— Forsyte Saga • John Galsworthy
... was wanted to make it just as the king had it, she thought it would be nice to have it exactly the same way for once, and play at being king and queen with the tramp. She went straight to a cupboard and brought out the brandy bottle, dram glasses, butter and cheese, smoked beef and veal, until at last the table looked as if it were ...
— Boys and Girls Bookshelf (Vol 2 of 17) - Folk-Lore, Fables, And Fairy Tales • Various
... of the fat setting fire to the lum"—suggests a rival in the trade. "Here's a fine veal, ma'am, fatted upon the ...
— Life in the Clearings versus the Bush • Susanna Moodie
... on the little card which you carry about with you and lose. There is a statement, I think, that you must not offer a voter food or drink. However hospitable you may feel towards him in his own house, you must not carry his lunch about with you. You must not produce a veal cutlet from your tail-coat pocket. You must not conceal poached eggs about your person. You must not, like a kind of conjurer, produce baked potatoes from your hat. In short, the canvasser must not feed the voter in any way. Whether ...
— All Things Considered • G. K. Chesterton
... could answer, that he was come: and I begged Dr Robertson might be with us as soon as he could. Sir William Forbes, Mr Scott, Mr Arbuthnot, and another gentleman dined with us. 'Come, Dr Johnson,' said I, 'it is commonly thought that our veal in Scotland is not good. But here is some which I believe you will like.' There was no catching him: JOHNSON. 'Why, sir, what is commonly thought, I should take to be true. YOUR veal may be good; but that will only be an exception to the general ...
— The Journal of a Tour to the Hebrides with Samuel Johnson, LL.D. • James Boswell
... out with their sample cases at the Bolton House—Charles H. Bolton, proprietor. The farmer descended at the "Par Excellence Market," where, as he informed the driver, he expected to dispose of a bull calf which he had finally decided "to veal." ...
— The Crimson Tide • Robert W. Chambers
... would not touch, and they even rejected anything that had been killed by the stockmen. Their choice and daily food was the tenderer part of a freshly killed yearling heifer. An old bull or cow they disdained, and though they occasionally took a young calf or colt, it was quite clear that veal or horseflesh was not their favorite diet. It was also known that they were not fond of mutton, although they often amused themselves by killing sheep. One night in November, 1893, Blanca and the yellow wolf killed two hundred ...
— Wild Animals I Have Known • Ernest Thompson Seton
... injustice, as I shall explain later on—has been done to myself, that shall not deter me from doing justice to others; even to those who have made unfeeling insinuations. I will do justice to Aunt Maria's hot veal pasties, and toasted lobsters, followed by her own special make of cheesecakes, warm (there is no sense, to my thinking, in cold cheesecakes; you lose half the flavour), and washed down by Uncle John's own particular old ale, and acknowledge that they were most tasty. ...
— Told After Supper • Jerome K. Jerome
... of veal is the best for soup. Wash it and break up the bones. Put it into a pot with a pound of ham or bacon cut into pieces, and water enough to cover the meat. A set of calf's feet, cut in half, will greatly improve it. After it has stewed slowly, till all the meat ...
— Directions for Cookery, in its Various Branches • Eliza Leslie
... are milk and eggs; they contain every ingredient necessary to repair old and to form new tissues. But usually the prospective mother may have any animal food she wishes: beef, veal, lamb, poultry, game, fish, oysters, and clams. The relatively large fat-content of pork, goose, and duck renders them indigestible for some persons, who, of ...
— The Prospective Mother - A Handbook for Women During Pregnancy • J. Morris Slemons
... that road which leads through morasses of chicken a la Creole, over greasy mountains of queen fritters made doubly perilous by slippery glaciers of rum sauce, into formidable jungles of breaded veal chops threaded by sanguine and deadly streams of tomato gravy, past sluggish mires of dreadful things en casserole, over hills of corned-beef hash, across shaking quagmires of veal glace, plunging into sloughs of slaw, ...
— Roast Beef, Medium • Edna Ferber |
