Veal has, I think, an even worse public image than foie gras. My grandmother made it relatively frequently through the 70’s, but around the early to mid 80’s it felt like it just disappeared. I think it ended up ceding a lot of its culinary territory to pork. Remember the whole “The other white meat” campaign?
I only ever see it occasionally on restaurant menus, almost all of them Italian.
That reminds me I have a whole veal tenderloin in the freezer I should use up…
I go out of my way for veal scallopine al limone. This is my favourite place to order it in Toronto, Carisma.
My pet peeve in Toronto is that a lot of Polish, Hungarian, and Czech restos call their pork Schnitzel Wiener Schnitzel when it should be called Pork Schnitzel in a Viennese style (Wiener Art), or just Pork Schnitzel, when it’s made with pork and not veal.
Most veal in Toronto is probably served in veal sandwiches or veal chops, at Italian restaurants and bakeries. The veal sandwiches (similar to veal Parm sandwiches) are easy to find. I suspect Non-Italians order more hot chicken sandwiches and hot eggplant sandwiches than hot veal sandwiches.
Most of the German and Austrian restos have gone out of business. A few French restos serve veal. I think some Georgian restos serve veal stew.
I grew up eating veal a couple times a month.
I’ve got a bunch of those. Nice glasses!
@Roy - maybe folks here can answer your question about turkey thawing.
Almost every year for the last 30+ I travel to Atlanta where I help my MIL host Thanksgiving dinner for about 20.. Lately I cook a breast and BIL fries a whole one.
It has it’s upside but lately I have tried to let it be known that I do not intend to take over this tradition.
Indeed. After 30 years you deserve to pass it along.
For the fourth year in a row, we’ll be sticking to our deconstructed, alternative Thanksgiving dinner menu for two:
Grilled turkey-and-Swiss sandwiches on a homemade cranberry-walnut loaf.
Crispy air-fried potatoes.
Cider gravy for dunking.
Carrot salad.
Pickled green beans.
Pickled blueberries (new to the menu this year).
Pumpkin pots de creme.
What does cider gravy entail?
My version:
1/2 c. chicken fat*
1/2 c. AP flour
4 c. liquid - chicken stock and apple cider (or apple juice), anywhere from 2:1 to 1:1 ratio stock:cider
*it does not hurt to sub a Tablespoon or two of bacon fat for an equal amount of chicken fat
I have read numerous variations. One I like is adding fresh sage.
Sage sounds like a nice addition. Looking at my notes, I see I’ve also added onion powder on occasion in the past.
I am going to make a variation of Cranberry Cumberland Sauce this year.
https://www.deliciousmagazine.co.uk/recipes/cumberland-sauce-with-cranberries/
Thanksgiving is this coming Monday in Canada.
