Veal: The term for meat from baby cows, generally of 1 to 3 months old. Veal is characteristically creamy white and delicate in flavor, due to the calvesí diets, which excludes grass and grain. Milk-fed veal is from calves under 12 weeks old who have ingested only their mother's milk. Their flesh is rich and firm but delicately flavored, and is milky white with a blush of faint grayish-pink. Formula-fed (also called special- or nature-fed) veal is from calves up to 4 months old who have had a diet of milk solids and nutrients. Missing the fat from motherís milk, the meat of formula-fed veal is not quite as rich as that of milk-fed. The meat of older calves with some grass in their diets may be sold as veal, but it will be rosier in color. Though tender, veal is very lean and benefits from brief cooking (in the case of cutlets), or moderate temperatures, and/or moisture and fat included in the cooking process. Veal ribs, loin and shoulder can be roasted and the breast can be stuffed; in America, the most popular uses for veal are as chops, in dishes calling for cutlets (from the leg, loin or rib) like Piccata, alla Francese, Schnitzel, Marsala and Parmigiana (testimony to the Italians love for veal), and in stews. Venison: While venison is the culinary term for the meat of any antlered animal, on menus it is usually deer. If purchased in the market, it should be cooked as you would very lean beef. The rich flavor pairs well with onions, root vegetables and red wine sauces. Vermicelli: A very thin long pasta similar to but much thinner than spaghetti. Care must be taken to not overcook vermicelli as it takes very little time to reach ìal dente.î Vinaigrette: A French sauce or dressing made from oil and vinegar, usually with salt, pepper, and other seasonings; it is served over salad or with cold meats, fish or vegetables.