Veal Recipes

Seasonings for Veal

Do not use very strong, powerful spices for veal as it will ruin the fine taste. Fresh green herbs are the most suitable. Milled black and white pepper, nutmeg, mace, sereh, djahé (Indonesian spices), salt, sea salt and celery salt are often used as well.
Allspice Strongly aromatic, like cloves with a hint of cinnamon and nutmeg; the taste is similar, but with some peppery heat.
Basil Fresh basil leaves have a strong and characteristic aroma, not comparable to any other spice, although there is a hint of cloves traceable. In the kitchen it is most used in Italy and the Provence.
Bayleaf Aromatic and slightly bitter.
Chives Garden herb with light onion flavour. Fresh and minced chives is used in the kitchen. When cooking chives gets a light bitter taste. You should therefore only add it to your dish at the very last moment.
Cloves Strongly aromatic and very intensive fragrance; fiery and burning taste.
Dill Sweet and aromatic, intermediate between anis and caraway. Add fresh dill to dish only at the very last moment, to prevent it from losing taste. Dried dill has already lost a great deal of its taste.
Oregano There are 3 kinds with different variations, which all have their own taste. Oregano is an excellent combination with thyme and basil.
Marjoram Aromatic and slightly bitter. There is not much olfactory resemblance to the botanically related oregano.
Parsley All parts of the plant exhibit the same characteristic aroma; it is strongest in the root. Parsley is also very suitable as a garnish.
Peppercorns Black, white and green peppercorns are all products of the same plant but each is harvested and handled differently.
Rosemary Strongly aromatic (reminiscent to camphor or eucalyptus), resinous and slightly bitter.
Sage Slightly bitter and aromatic. The fresh leaves make a pleasant seasoning, but use sparingly as can be bitter. Do not freeze. Other Information: Salvia Officinalis has rough, silver-green leaves that are extremely fragrant. It is often mixed with rosemary to flavor roasts. It is also used to flavor sauteed fish and particular cuts of meat, such as veal, pork and liver. Butter and sage is a particularly good condiment for fresh stuffed pasta such as ravioli and cappelletti, and it is an essential herb for saltimbocca alla Romana. The broader leaves are often dipped in a light batter, fried in oil and served as an antipasto or side dish. It can also be used to prepare aromatic oils and vinegar.
Tarragon German Tarragon is sweet and aromatic, reminiscent to fennel or anis. Russian Tarragon, on the contrast, is not at all fragrant and tastes slightly bitter.
Thyme Strongly aromatic.