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The meat of a young calf, often fed with a diet of nothing but milk, so the meat will be pale. The name being derived from the Latin "Vitellus".Animals fed in this way often become anaemic.

To the Saxons, killing veal calves was an act of wantonness; in fact eating veal was not sanctioned in any British cookery book until 1615. Veal has never 'taken-off' as a popular British meat, recently because of the bad publicity over the welfare of the animals. But the best British free-range veal is excellent, and should be tried, otherwise male calves from milking stock are simply shot, if the farmer can't find a suitable market.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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