Veal

Preparation

1. Bland

   Step 1

   Consider the addition of these seasonings, all of which do something for veal: allspice, celery seed (sprinkle it on a roast), chervil, cloves (five or six in the gravy), marjoram, oregano, paprika, rosemary, saffron, sage (rub the roast with it), or tarragon.

2. Dark

   Step 2

   The younger the calf from which the veal comes, the lighter in color and the more tender the meat. If you suspect your veal is from an older animal (because it’s dark pink rather than ivory colored) and you wanted white meat, soak the veal overnight in milk in the refrigerator. If you don’t have time to do that, you can blanch it briefly to make it look younger.