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The meat from unweaned or recently weaned male calves. The delicately flavoured flesh is finely grained, light pink to white with little marbling and fat. Traditionally veal is an expensive meat and the idea of killing an animal when it had not reached its full meat–producing potential is a luxury not available to many. Veal is used extensively in European cuisines, often as part of a dish along with other ingredients, in blanquette de veau or veal paupiettes (pieces of veal wrapped around a filling) for example. Veal is usually sold as escalopes; as roasting joints like leg and loin for use in braised dishes such as osso buco; and as chops. Common accompaniments include prosciutto or bacon and cheeses, which are melted on the meat, or sauces made with fortified wines such as Marsala and Madeira. Veal bones make very gelatinous stock.
Veal goes with — anchovies, capers, lemon, sage, sour cream, spinach, tomato