In addition to variations in the sauce, there is much variation in veal
in the US. In many parts of the country, "veal" is rather red, may not
be milk fed only, and may resemble beef as much or more than classic,
very young, milk fed, veal. I have to have veal shipped in if I want the
classic thing. A dish made from this near-beef veal could handle a much
stronger wine than classic milk fed veal.

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