Veal Collection

Cuts of Veal
The various cuts of veal

Illustration depicting a calf being led to the slaughterhouse, 19th century
5309275 Illustration depicting a calf being led to the slaughterhouse, 19th century; (add.info.: Illustration depicting a calf being led to the slaughterhouse)

Franco-Prussian War 1870-1871: Siege of Paris 19 Sept 1870-28 Jan 1871
542984 Franco-Prussian War 1870-1871: Siege of Paris 19 Sept 1870-28 Jan 1871.; (add.info.: Lady asking waiter if it is truly veal on the menu. He admits that it is a v eal dish made with horse)

Still Life with a Joint of Veal, Greens and Fish. Creator: Christian von Thum
Still Life with a Joint of Veal, Greens and Fish, Unknown date

A mountain cow in summer. Lombardy, Italy

Dinner Menu, Cunard liner, RMS Mauretania
Dinner Menu, Cunard liner RMS Mauretania, 30 July 1953 - at this time the ship was operating between Southampton and New York. Date: 1953

Butchers Meat (chromolitho)
3651693 Butchers Meat (chromolitho) by English School, (19th century); Private Collection; (add.info.: Butchers Meat. Illustration for The Royal Cookery Book (Le Livre De Cuisine)

An Artist in the Far West, II (engraving)
1058428 An Artist in the Far West, II (engraving) by Corbould, Alfred Chantrey (1852-1920); Private Collection; (add.info.: An Artist in the Far West, II)

Butcher, Christmas Card (chromolitho)
731055 Butcher, Christmas Card (chromolitho) by English School, (19th century); Private Collection; (add.info.: Butcher, Christmas Card.); Look and Learn / Valerie Jackson Harris Collection

Cow tongue under the microscope: veal tongue showing different papillae 1, foliate papilla 2, filiform papillae 3, and fungiform papillae 4

Meat dishes (colour litho)
960336 Meat dishes (colour litho) by English School, (19th century); Private Collection; (add.info.: Meat dishes, Plate IX of Household Management.); © Look and Learn

Appetising and inexpensive dishes made with Beefex, a beef extract. Date: c. 1920s

Meat and seafood dishes (colour litho)
960341 Meat and seafood dishes (colour litho) by English School, (19th century); Private Collection; (add.info.: Meat and seafood dishes: 1. mayonnaise of salmon; 2. fillet of beef jardiniere; 3)

Mutton Pies (or Veal and Ham) (colour litho)
2800094 Mutton Pies (or Veal and Ham) (colour litho) by English School, (19th century); Private Collection; (add.info.: Mutton Pies (or Veal and Ham)

Veal: diagram depicting the different cuts of meat (colour litho)
CHT210241 Veal: diagram depicting the different cuts of meat (colour litho) by French School, (20th century); Private Collection; (add.info)

Entrees (chromolitho)
3649858 Entrees (chromolitho) by English School, (19th century); Private Collection; (add.info.: Entrees. Illustration for Mrs Beetons Book of Household Management (Ward Lock)

Entrees (colour litho)
960329 Entrees (colour litho) by English School, (19th century); Private Collection; (add.info.: Entrees: 1. Toulouse Pasty; 2. Fillets of Beef; 3. Beef Galantine; 4. Zephires of Duck; 5)

National Training School of Cookery at South Kensington: Afternoon lecture on practical cookery (engraving)
606643 National Training School of Cookery at South Kensington: Afternoon lecture on practical cookery (engraving) by English School

Veal and Mutton (chromolitho)
3651692 Veal and Mutton (chromolitho) by English School, (19th century); Private Collection; (add.info.: Veal and Mutton. Illustration for The Royal Cookery Book (Le Livre De Cuisine)

VEAL FRICASSEE
Herb-flavoured veal fricassee, served in a casserole dish, garnished with a lemon slice, mushrooms and tomatoes. Date: 1960s

GLAZED VEAL SALAD
A cool summer dish - glazed veal pie, garnished with a salad of chopped lettuce, cucumber and eggs. Date: 1930s

Veal, 1907, (1907). From Mrs Beetons Everyday Cookery. [Ward Lock & Co. London and New York, 1907]

Seasoning fricandeau of veal, 19th century. Artist: H Paterson
Seasoning fricandeau of veal, 19th century. Afternoon lecture on practical cookery

Still life with a Leg of Veal, French painting of 18th century. Artist: Jean-Baptiste Oudry
Still life with a Leg of Veal, French painting of 18th century. Oudry, Jean-Baptiste (1686-1755). Found in the collection of the State Hermitage, St. Petersburg

Vente Publique, from French Political posters of the Paris Commune, May 1871

Cuts of Veal

Supper Table -- how we entertain our friends. Accompanying an article entitled How I keep house on 250 per annum. 1885

Dress and the Danseuse and suggestions for Spring dance froc
Dress and Danseuse and some suggestions for early Spring 1921 dance frocks. Sketches by Irene Veal from new Parisian models Date: 1921

Relief depicting food placed in the table of offerings to the god Amun. Temple of Hatshepsut. Deir el-Bahari. Egypt

Cuts of Veal and Mutton
Cuts of lamb and veal, of varying quality. Date: late 19th century

Cartoon, German women gossipping, WW1
Cartoon, German women gossipping about a diner in a restaurant -- He must be a horrible French spy! Hes eating his veal without jam! Date: 1915

Jujitsu Throw
Mr. G. Koizumi, the Japanese expert, giving a JUJITSU lesson to female motorists to enable them to deal with bandits. Here a girl does a shoulder of veal throw! Date: 8 September 1932

Source Size = 3730 x 2476
National Training School of Cookery at South Kensington: Afternoon, Lecture on Practical Cookery " seasoning Fricandeau of Veal"

Bavarian Weisswurst veal sausages and pretzels, Upper Bavaria, Bavaria, Germany, Europe

Marinated veal spareribs, prepared for BBQ

CHICAGO: MEATPACKING. Factory workers washing and tagging freshly killed lamb at the Swift and Company meatpacking house in Chicago, Illinois. Stereograph, c1906

I really like Veals head
A little girl expresses her like for this particular French culinary delicacy - Veals head! Date: 1905

Veal with a cream sauce served at a sidewalk restaurant in Ribeauville, France

Close-up of osso buco shank and ruler beside it

Veal kidneys against white background

Bowl of Osso bucco and saffron rice

Raw veal liver

Veal schnitzel topped with anchovies and capers

Jellied veal stock being spooned from container, close up

Slicing through a piece of Chicken Kiev flavoured with parsley

Veal kidney being fried in oil in a heavy frying pan

Plate of Andouillettes, veal sausages, served with French fries and fried onions, a typical dish from Lyon, France, view from above

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"Veal: A Culinary Journey through Time and Taste" Indulge in the succulent cuts of veal, a delicacy that has graced dinner menus for centuries. From the elegant Cunard liner, RMS Mauretania, to the lavish supper tables where we entertain our friends, it has always been a symbol of sophistication and refinement. Imagine yourself amidst the breathtaking landscapes of Lombardy, Italy, where a mountain cow grazes peacefully during summer, and is here that veal finds its origin - tender meat from these majestic creatures becomes an exquisite culinary delight. Step into a bustling butcher's shop adorned with vibrant chromolithographs showcasing various cuts of veal. The artistry captures not only the craftsmanship but also the cultural significance attached to this prized meat. Travel further west and witness an artist capturing the essence of life in his engravings. Veal serves as inspiration for him too - it represents both sustenance and artistic expression intertwined. Venturing back in time to ancient Greece, discover Moscophoros - a sculpture from their Archaic period depicting a calf bearer. This masterpiece pays homage to veal's importance throughout history as nourishment for civilizations past. Even during festive seasons like Christmas, butchers celebrate by sending out charming chromolitho cards featuring their finest cuts of veal. It reminds us that this delectable meat holds a special place on our holiday tables. Delve deeper into scientific exploration as you observe cow tongue under microscopic lenses. Appreciate how intricate textures contribute to enhancing flavors when preparing tantalizing dishes with veal at home or in professional kitchens alike. Feast your eyes on color lithographs displaying mouthwatering meat dishes made with Beefex – appetizing creations that prove indulgence need not be expensive but can still satisfy even the most discerning palates. Finally, immerse yourself in an array of colorful lithographs showcasing delightful combinations of meats and seafood.