What to make with veal

Consommé a very clear broth or stock. It is made by beating egg whites into cold stock, then heating it to just below a simmer for 15 minutes.

Also needs: chicken, eggs, wine

Veal with large lima beans (mish qingjji me barbunja) is an Albanian dish.

Also needs: butter, onion, tomatoes, lima beans

Gjellë me arra is an Albanian dish of meat with walnuts. It is often made with veal or chicken.

Also needs: flour, walnuts, eggs, garlic, butter

Fërgesë of Tirana with veal (Fergesë e Tiranës me Mish Viçi) is an Albanian dish.

Also needs: cottage cheese, flour, butter, onion, chile peppers

Also needs: oregano, parsley, garlic, eggs, breadcrumbs, parmesan

Frikadeller are as Danish as the Dannebrog. This is standard Danish fare, made of ground pork and veal and traditionally served with boiled potatoes, gravy and rødkål (braised red cabbage).

Also needs: pork, eggs, onion, breadcrumbs, parsley, butter

Vitello tonnato is one of the Italian signature dishes, usually served as a starter, and is quite, quite delicious. If you really like it, serve it as a main course with maybe a bean and tomato salad.

Also needs: bay leaves, bouquet garni, mayonnaise, tuna, lemon, cream

Common Sauce is a multi-purpose sauce that can be used for a number of meat-based dishes and side vegetables.

Also needs: ham, onion, parsnip, garlic, cloves, broth or stock, wine, lemon

Also needs: beef, chicken, onion, leek, carrots, parsley, thyme, bay leaves

Sarmi is a Bulgarian dish of stuffed cabbage leaves, which shows significant Greek influences.

Also needs: pork, green onions, rice, yogurt, parsley, mint, grapes, butter

Also needs: beef, pork, breadcrumbs, milk, onion, butter, cream, parsley, ginger, flour, coffee

Also needs: chicken, onion, carrots, celery, leek, garlic, parsley, thyme, bay leaves, tomatoes, tomato paste

Ossobuco, when loosely translated from Italian, means hollowed bone; a reference to the large piece of marrow in the center of the veal shank bone.

Also needs: onion, celery, carrots, garlic, butter, wine, broth or stock, tomato paste, anchovies, thyme, bay leaves, lemon, flour

The following recipe, taken from The Cook's Decameron: A Study In Taste, apparently dates from the late 19th century.

Also needs: butter, ham, bacon, beef, mushrooms, tomatoes, carrots, onion, cloves, turnip, thyme, parsley, marjoram, flour, broth or stock