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Obviously veal dishes figure predominantly in all the fine Italian dining establishments. There are two types of veal. Milk fed which is very tender and slightly more expensive then grain fed veal. You pay for what you get. A little secret. My husband owned a gourmet italian restaurant in the early nineties and learned one important thing amongst his best chefs. A small ingredient that kept going into all the meat dishes. The name of this ingredient is stock. Add a little to every meat dish for a five star taste.
10 pounds soup bones, the meatier the better. Use a combination of beef and veal bones. 3 large carrots. Preheat oven to 375 degrees. Rinse, peel and chop the carrots, onions and garlic. Distribute the vegetables on a oven pan and lay the bones on top. Roast 2 hours until browned, turning over a few times. Take out of oven and and fill a pot half full of water and drop everything and let simmer over low heat at least two hours. Strain the stock through a fine strainer and then refrigerate. Throw away remnants or make a soup that evening and strain for broth. After the stock has chilled for a few hours, peel off the fat and you have pure stock for adding to all meats when cooking.
BRODO DI VITELLO Veal Stock MAKES 1 1/2 QUARTS Homemade stocks can be the building blocks of flavor for so many dishes. For rich veal stock, keep a supply of inexpensive veal shoulder bones in the freezer. Veal stock provides a light flavor for mushroom- and pasta-based dishes such as Pappardelle con Vitello. 2 pounds veal bones Preheat the oven to 350ºF. Generously oil a roasting pan. Add all the ingredients except the water and salt and pepper and roast for about 45 minutes, turning occasionally, until the veal bones are nicely browned. Transfer all of the ingredients to a large soup pot. Pour the hot water into the roasting pan and, using a wooden spoon, scrape up any browned bits remaining in the pan. Add this liquid to the soup pot along with enough water to just cover the ingredients. Bring to a boil, lower the heat, and let simmer for 30 minutes. Remove the bones and strain the stock through a cheesecloth-lined colander set over a bowl. Press hard on the solids with a wooden spoon to extract all the juices. Discard the solids. Season the stock with salt and pepper. The stock is ready to use. It can be covered and refrigerated for up to 3 days or frozen for up to 3 months.
Turkey Recipes This stuffing is enough for a 14 pound turkey with enough left over to put in a casserole.
METHOD Heat olive oil in medium sauté pan. Stir in onion and celery and cook over medium heat until transparent.. Transfer to a large bowl and set aside. Sauté beef, pork and optional sausage, breaking up until no longer pink. Remove with slotted spoon to a separate bowl and set aside. Let cool slightly. Using a large soup pot to combine ingredients, pour in stuffing mix, cooled meat and onion mixture. Add chicken broth and mix well Stir in eggs, poultry seasoning and sage. Season with salt and pepper to taste. Pour over butter and mix well. If not moist enough, add more broth. Stuff into turkey and put remainder into a casserole. Casserole must be at least 160°F when done. Serves: 8 - 10 with turkey
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Beef, veal, chicken, pork, lamb and rabbit are the standard recipes that we will be looking at. Other fowl and game will follow on a later date. 
