Hyperonyms
(has_hyperonym)
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07649854-n:
the flesh of animals (including fishes and birds and snails) used as food
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Hyponyms
(has_hyponym)
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07666303-n:
feet of calves used as food; usually jellied
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Holonyms
(has_holo_part)
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01887896-n:
young of domestic cattle
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Meronyms
(has_mero_part)
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07665595-n:
cut of meat from a calf
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Glosses
(gloss)
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01887896-n:
young of domestic cattle
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Glosses
(gloss)
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07649854-n:
the flesh of animals (including fishes and birds and snails) used as food
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Glosses
(rgloss)
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07584110-n:
clear soup usually of beef or veal or chicken
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Glosses
(rgloss)
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07651905-n:
a firm rather dry variety meat (usually beef or veal)
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Glosses
(rgloss)
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07654886-n:
thin slice of meat (especially veal) usually fried or broiled
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Glosses
(rgloss)
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07655067-n:
lightly sauteed veal cutlets spread with a Soubise sauce and liver paste then sprinkled with grated Parmesan and baked briefly
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Glosses
(rgloss)
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07657068-n:
a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg
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Glosses
(rgloss)
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07665438-n:
sauteed veal cutlet in a breadcrumb-and-cheese coating served with tomato sauce
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Glosses
(rgloss)
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07665713-n:
the lean end of a neck of veal
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Glosses
(rgloss)
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07666071-n:
larded veal braised and glazed in its own juices
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Glosses
(rgloss)
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07666176-n:
thin slices of veal stuffed with cheese and ham and then sauteed
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Glosses
(rgloss)
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07668073-n:
rib section of a forequarter of veal or pork or especially lamb or mutton
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Glosses
(rgloss)
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07676273-n:
large smooth-textured smoked sausage of beef and veal and pork
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Glosses
(rgloss)
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07816839-n:
fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach
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Glosses
(rgloss)
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07872748-n:
sliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables
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Glosses
(rgloss)
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07876281-n:
sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour
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Glosses
(rgloss)
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07876460-n:
thin sauteed cutlets of veal
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Glosses
(rgloss)
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07880458-n:
deep-fried breaded veal cutlets
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