Huub Oudshoorn

Speaking about veal

Herbs and spices
Do not use very strong, powerful spices for veal. These will ruin the fine taste of veal. What is suitable, however, are (fresh) green herbs such as parsley, dragon, chervil, oregano, coriander, sage, basil, chives, and dill. Milled black and white pepper, nutmeg, mace, sereh, djahé (Indonesian spices), salt, seasalt and celerysalt are often used as well.

For interesting tips about the basic preparation of veal, surf to:

• Frying
• Roasting
• Roasting bag
• Grilling
• Cooking
• Stir-frying
• Rõmertopf
• Braising
• Stewing

Veal - varied in all respects
You see, veal is a very varied piece of meat. This applies not only to its preparation. Veal can very well be combined with all sorts of hot and cold vegetables, sauces, potatoes, pastas, kinds of bread, etc. And finally, all kinds of (young) red, white and rose wines can be served with veal dishes.