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Word: veal (lookup in dictionary) (lookup stats)
Dates: during 1890-1899
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Usage:

MENU of today's Table d'hote dinner at the French Restaurant, 3 Linden Street, from 12 to 2.30 and 6 to 7 p. m.: Soup: Mock turtle. Fish: Salmon a la Hollandaise. Joint: Roast Rib of Beef. Entree: Fricassee of Veal au riz. Vegetables: Stewed tomatoes. Potatoes. Dessert: Bread Pudding. Coffee...

Author: NO WRITER ATTRIBUTED | Title: Special Notice. | 1/13/1897 | See Source »

MENU of today's Table d'hote dinner at the French Restaurant, 3 Linden street, from 12 to 2 and 6 to 7 p. m.; 50c. Soup: Ox-tail a l'Anglaise. Fish: Escalloped Oysters, Boston style. Joint; Boiled Turkey, Celery Sauce. Roast Rib of beef. Entree: Veal fricassee with peas. Macaroni aux tomates. Vegetables: Stewed Corn and Potatoes. Dessert. Cream Cakes. Coffee. First class board. Club room and tables...

Author: NO WRITER ATTRIBUTED | Title: Special Notice. | 12/15/1896 | See Source »

MENU of today's Table d'hote dinner at the French Restaurant, 3 Linden street, from 12 to 2 and 6 to 7 p. m.; 50c. Soup: Paysanne. Fish: Cod, gratine a la Creme. Joint: Broiled Chicken. Entree: Veal Cutlets a la Neapolitaine. Vegetables: Marrow Squash and Potatoes. Dessert: Indian pudding, Pies. Coffee. First class board. Club room and tables...

Author: NO WRITER ATTRIBUTED | Title: Special Notice. | 12/14/1896 | See Source »

MENU of today's Table d'hote dinner at the French Restaurant, 3 Linden street, from 12 to 2 and 6 to 7 p. m.; 50c. Soup: Beef Broth. Fish: Brolled Schroed. Joint: Roast Beef. Entree: Veal Cutlet, Tomato Sauce. Vegetables; Stewed Corn and Potatoes. Dessert: Apple, Squash and Mince pie. Coffee. First class board. One room vacant...

Author: NO WRITER ATTRIBUTED | Title: Special Notice. | 12/7/1896 | See Source »

...third class we should of course expect to find the greatest number of examples,- the producers being Saxon and the consumers Norman. Thus for instance we have ox, sheep, calf, swine, on the one hand, to designate the thing produced, all Saxon-and, on the other, beef, mutton, veal, pork, all Norman-French-to indicate the thing consumed. In the same way while the names of the various grains continue Saxon as well as the product of the inferier kinds when ground, as oatmeal, barleymeal, ryemeal, yet that which was used by the higher classes gets a foreign name-flour...

Author: NO WRITER ATTRIBUTED | Title: Fragments from the Lectures of Professor Lowell. | 4/20/1894 | See Source »

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