A stew or compote prepared with mulberries.

A ragout of braised veal.

A slice of veal or other meat fried or stewed and served with sauce; a collop; a fricassee of veal.

A dish of light meat (esp. veal) in a white sauce.

A dish of sweetbreads of veal. Frequently with modifying word or phrase.

Cookery. (In two applications: see quots.)

A tenderized veal cutlet coated with flour, egg, and breadcrumbs and fried.

love in disguise: a dish consisting of calf's heart (occasionally sheep's heart) boiled, stuffed with forcemeat, and then baked.

An Italian dish of shin of veal containing marrowbone, stewed in wine with vegetables.

An Italian dish consisting of roast or poached veal marinated in a tuna sauce, sliced, and served cold.

A dish consisting of rolled pieces of veal and ham cooked with herbs. Also in combinations, as saltimbocca (alla) Romana.

A dish consisting of very thin slices of meat (esp. veal) sautéed or fried.

An Italian dish typically consisting of sautéed sliced meat (originally veal) served in a lemon, butter, and parsley sauce. Chiefly as…

a dish of small escalopes of veal and cheese.

a dish of small escalopes of veal.