Vitulina

Caro vitulina^[1] sive et vitellina^[2] e vitulo (scilicet bove iuveni) producitur. Caro bubula seu vaccina ex animalibus maturioribus producitur.

Wiener Schnitzel mit Erdäpfel-Vogerlsalat und Preiselbeermarmelade, i.e. frusta vitellina modo Vindobonensi cum acetaria patatarum valerianellaeque et vacciniis conditis, Vindobonae in caupona inlata

Notae

1. "Vitulinam sive bubulam cum porris (acc. sg.)": Apicius De re coquinaria 8.5.2
2. "Vitellina fricta": Apicius De re coquinaria 8.5.1

Bibliographia

Gastronomia Veneta: Fegato alla veneziana^(it) ("iecur vitulinum modo Veneto") cum polenta e maizio, patatis, intybum illatum

Fontes antiquiores

• 1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 15-19
• 1938 : "Veau" in Prosper Montagné, Larousse gastronomique (Lutetiae: Larousse, 1938) pp. 1049-1060

Eruditio

• João H. C. Costa, Marina A. G. von Keyserlingk, Daniel M. Weary, "Invited review: Effects of group housing of dairy calves on behavior, cognition, performance, and health" in Journal of Dairy Science vol. 99 (2016)
• "Ox" in Andrew Dalby, Food in the Ancient World from A to Z (Londinii, 2003. ISBN 0415232597) p. 244-245
• "Veal" in Alan Davidson, The Oxford Companion to Food (Oxoniae: Oxford University Press, 1999. ISBN 0-19-211579-0) pp. 822-823
• "Veal" in Gillian Riley, The Oxford Companion to Italian Food (Oxonii: Oxford University Press, 2007) pp. 559-560