The tip is the source of veal scallops for rapid saut ing. This round yields rump or round roasts for roasting or round steaks for braising. It is also the source for boneless leg of veal. Combined with trimmings from other primal cuts, the flank is used to make ground veal. Bones purchased from a butcher can be used to prepare veal stock, a richly flavored liquid that is made by simmering the bones in water with onions and other vegetables, and herbs.
Some wines contain elements in their smell and taste which are reminiscent of plants and vegetables.
In Cabernet Sauvignon a small amount of this vegetal quality is said to be part of varietal character. But when the vegetal element takes over, or when it shows up in wines in which it does not belong, those wines are considered flawed. Wine scientists have been able to identify the chemical constituent that makes wines smell like asparagus and bell peppers. Pale in color and neutral in flavor, they can be heated to high temperatures. Cold-pressed oils are preferred over those processed using heat.