(1) Lunch 11.30 am: broccoli, a frankfurter, a roll, salad and braised flank of veal .

(2) Place in a heatproof cooking bag and add the port, veal stock, onion, and cinnamon sticks.

(3) Brown veal on all sides, ensuring that the meat has developed a bit of a golden/rust crust.

(4) This dish consists of pork, chicken and veal cooked in yogurt and garlic.

(5) Most veal comes from animals that have been artificially orphaned, kept in crates or pens, and have been fed on a diet based on milk powder.

(6) Their dinner had two courses rather than one, and included luxuries such as veal , capons, pigeon, plovers and tarts.

(7) The rest of my companions had things like smoked salmon salad, steak, bouillabaisse, and veal and pork stew.

(8) Only some can afford to buy delicacies such as veal , duck, sturgeon, and salmon.

(9) The wiener schnitzel, a breaded cutlet of veal , is tasty in its own right.

(10) We use veal at the restaurant, because that is where all the flavour is, but obviously you can use beef if you prefer.

(11) Yes, pork fat is higher in unsaturated fatty acids than beef, veal , or lamb fat.

(12) I roast garlic with olive oil and thyme and add it with finely chopped rosemary to the veal stuffing.

(13) Here, thinly-cut veal is covered in Parmesan cheese breadcrumbs, then fried.

(14) Add the red wine and reduce to, drain the bones then add to sauce with veal jus, juniper berries and black pepper and cook for 1 hour.

(15) Now the farm has dairy and beef cattle, veal calves, pigs and sheep as well as cereal crops, pulses and vegetables.

(16) An equally creamy version with chicken is available, as well as veal or spinach pies.

(17) Choosing from Heston's extensive and increasing list of dishes we agreed only that no foie gras or veal would be served.

(18) Most calves are killed when they are older for beef, but about one million a year are killed as calves for veal .

(19) Bolognese sauce should include a mix of meats, particularly beef, lamb and veal .

(20) Angela invites me to spend a day at the Connaught where I am allowed to gut partridges, prep beef and veal fillets and trim girolles.