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Slices of bacon are fried and slices of veal liver (often covered in flour) are sauteed in the rendered fat. The bacon and slices of liver are placed in a dish and covered with a gravy [12] made with the fond. [2] [3] Many recipes call for the liver to be scalded first. [13] [14]
Wiener Schnitzel – a very thin, breaded and pan-fried cutlet made from veal, it is one of the best-known specialities of Viennese cuisine. The Wiener Schnitzel is the national dish of Austria. [2] [3] Zürcher Geschnetzeltes - a Swiss dish of seared sliced veal in a creamy wine sauce; Veal dishes
Liver and onions is widely eaten in the United States, United Kingdom, Canada and in Germany, [citation needed] where it is usually eaten along with boiled or mashed potatoes. Beef or veal liver is common in the US; veal or lamb liver are the usual choices in the UK. In the French traditional recipe the liver is fried with butter and bacon. [2]
Calf's liver and bacon – Dish containing veal liver and bacon; Carpaccio – Thin pieces of fish or meat, served raw as an appetiser; Cotoletta – Italian word for a breaded veal cutlet; Hortobágyi palacsinta – Hungarian crêpes stuffed with meat; Jellied veal; Ossobuco – Italian dish from Lombard region
Pan frying sausages can make use of the inherent fat of the meat. Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. [1] In the case of a greasy food such as bacon, no oil or fats may need to be added.
Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or pancreas (also called stomach, belly or heart sweetbread), typically from calf (French: ris de veau) or lamb (ris d'agneau).
The word liverwurst is a partial calque of German Leberwurst (pronounced [ˈleːbɐˌvʊʁst] ⓘ) 'liver sausage', and 'liver sausage', a full calque. [1]A fourteenth century mention in Latin however uses the term "liverworsted": [2] "Hec fercula dari solent magna sulta, porrum, pulli, farti seu repleti, ferina apri, carnes piperis, XII tybie gesenghet, XII pulli in suffene seu sorbicio ...
A kind of sausage made from the livers of pigs or calves. Kluntjes: Candy Sugar crystals that are used as sweetener for tea. Knipp: Snack or Main course Broiled groat sausage. Labskaus: Snack or Main course A dish made from corned beef, herring, mashed potatoes, and beetroot, served with a fried egg and a pickled cucumber. Mettwurst: Snack