veal's

For the main dishes, the sautéed veal's liver was immediately crossed out, leaving the roasted cannelet.

Wadja Etienne 2006

For the main dishes, the sautéed veal's liver was immediately crossed out, leaving the roasted cannelet.

Archive 2006-04-01 Etienne 2006

The veal's richness played up the acidity of this Vietti an acidity that too many of today's more modern Barolos lack.

Cru 894 actuzillian stars 2006

After geese have got tough, 'n' turkeys have got strong, 'n' lamb's got old, 'n' veal's pretty nigh beef, 'n' sparragrass's growin 'tall' n 'slim' n 'scattery about the head,' n 'green peas gettin' so big 'n' hard they'd be dangerous if you fired 'em out of a revolver, we get hold of all them delicacies of the season.

The Atlantic Monthly, Volume 04, No. 21, July, 1859 Various

Now don't you get tearful over Joe, you can't call him no prodigal; his veal's tough old beef by this time!

The Just and the Unjust Vaughan Kester 1890

After geese have got tough, 'n' turkeys have got strong, 'n' lamb's got old, 'n' veal's pretty nigh beef, 'n' sparragrass 's growin 'tall' n 'slim' n 'scattery about the head,' n 'green peas are gettin' so big 'n' hard they'd be dangerous if you fired 'em out of a revolver, we get hold of all them delicacies of the season.

The Professor at the Breakfast-Table Oliver Wendell Holmes 1851

After geese have got tough, 'n' turkeys have got strong, 'n' lamb's got old, 'n' veal's pretty nigh beef, 'n' sparragrass 's growin 'tall' n 'slim' n 'scattery about the head,' n 'green peas are gettin' so big 'n' hard they'd be dangerous if you fired 'em out of a revolver, we get hold of all them delicacies of the season.

Complete Project Gutenberg Oliver Wendell Holmes, Sr. Works Oliver Wendell Holmes 1851

We had our choice of beef and veal, and we chose of course veal's elder brother: but the report of the dormitory was not so satisfactory.

Germany, Bohemia, and Hungary, Visited in 1837. Vol. II 1842

Times may be tough, but are they tough enough to tempt you with roasted veal's head?

unknown title 2009

You can thank the great food writer MFK Fisher for the veal's head idea.

unknown title 2009