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VEAL

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VEAL

  • Veals

    • Surname or Lastname

    English

    Veals

    English : apparently a variant of Veal.

  • Vealey

    • Surname or Lastname

    English

    Vealey

    English : variant of Veley.

  • Veal

    • Surname or Lastname

    English (of Norman origin)

    Veal

    English (of Norman origin) : nickname for an old man, or for the elder of two bearers of the same personal name, from Anglo-Norman French viel ‘old’ (Old French vieil).English (of Norman origin) : metonymic occupational name for a calf-herd or nickname for a docile, calf-like person, from Anglo-Norman French ve(e)l ‘calf’ (Old French veel).

  • Vail

    • Surname or Lastname

    English

    Vail

    English : variant spelling of Vale.Scottish : shortened form of Macvail, a variant of Macphail, an Anglicized form of Gaelic Mac Phàil ‘son of Paul’.Irish : variant of Veale.

  • Veale

    • Surname or Lastname

    English

    Veale

    English : variant spelling of Veal.Irish (Waterford) : from an unexplained Anglo-Norman name that is common in medieval records, le Veel, Gaelicized as de Bhial (see Veal 2).

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VEAL

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VEAL

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VEAL

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VEAL

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VEAL

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VEAL

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VEAL

  • Galantine

    • n.

    A dish of veal, chickens, or other white meat, freed from bones, tied up, boiled, and served cold.

  • Salpicon

    • n.

    Chopped meat, bread, etc., used to stuff legs of veal or other joints; stuffing; farce.

  • Veal

    • n.

    The flesh of a calf when killed and used for food.

  • Fricassee

    • n.

    A dish made of fowls, veal, or other meat of small animals cut into pieces, and stewed in a gravy.

  • Vituline

    • a.

    Of or pertaining to a calf or veal.

  • Olive

    • n.

    A small slice of meat seasoned, rolled up, and cooked; as, olives of beef or veal.

  • Rack

    • n.

    The neck and spine of a fore quarter of veal or mutton.

  • Fricando

    • n.

    A ragout or fricassee of veal; a fancy dish of veal or of boned turkey, served as an entree, -- called also fricandel.

  • Cutlet

    • n.

    A piece of meat, especially of veal or mutton, cut for broiling.

  • Spit

    • n.

    To thrust a spit through; to fix upon a spit; hence, to thrust through or impale; as, to spit a loin of veal.