![ladies and gentlemen, allow myself to introduce this brkfst that I, myself ate on the 27th day of the third month of this year, 2009 (at) 9:30 am. this mysterious bun-covered object of wonderment is what some* know as ‘veal** on a bun.’ yes, yes I know, you’re saying to yourself “but that’s a flavour explosion and a half waiting to happen in that bun” and it did explode. before I started to dig in, the entire bun exploded…into song that is. it first sang “swing low sweet chariot,” quite a becoming tune if you are familiar with it. the next part of the song was an E flat rendition of “oh come all ye faithful” thus representing the sacredness of the cow and the faithful being those who eat the deliciousness known as ‘veal on a bun.’ anyhow, my regular older brother made this for me. he took a pounded out, breaded veal cutlet and pounded it out even more. thus making the veal cutlet ever so thin and delicate, rendering it most delicious and overcooked. it was fantastic. upon the bun was laid some parmigiano reggiano grated, spicy pickled eggplant, and mayonnaise. this had to be one of the most craziest brkfst’s to date. it just had to be. but I don’t know, think what you like.
and so, as the day wrapped up, he thought “boy, that was some good ol’ fashioned home cookin’” and off to bed he went.
*by “some” I mean those in toronto and new york mostly, as they are probably the most familiar with ‘veal on a bun’ because the little Italy districts there are most authentic and beguiling. that was one long breath of a run-on sentence. pardon me, but I must go for a smoke to catch my breath. (I don’t smoke).
**the veal we use is not veal. it is actually vitellone [vee-tell-oh-nay], which is an older veal, younger than beef. this yields a lighter flavour, great marbling (but not too much) and it’s safe for those who don’t eat veal, because it’s not as young or small and tasteless as veal.](http://25.media.tumblr.com/2K2cIKvMylnowqlxnToovTSio1_400.jpg)
ladies and gentlemen, allow myself to introduce this brkfst that I, myself ate on the 27th day of the third month of this year, 2009 (at) 9:30 am. this mysterious bun-covered object of wonderment is what some* know as ‘veal** on a bun.’ yes, yes I know, you’re saying to yourself “but that’s a flavour explosion and a half waiting to happen in that bun” and it did explode. before I started to dig in, the entire bun exploded…into song that is. it first sang “swing low sweet chariot,” quite a becoming tune if you are familiar with it. the next part of the song was an E flat rendition of “oh come all ye faithful” thus representing the sacredness of the cow and the faithful being those who eat the deliciousness known as ‘veal on a bun.’ anyhow, my regular older brother made this for me. he took a pounded out, breaded veal cutlet and pounded it out even more. thus making the veal cutlet ever so thin and delicate, rendering it most delicious and overcooked. it was fantastic. upon the bun was laid some parmigiano reggiano grated, spicy pickled eggplant, and mayonnaise. this had to be one of the most craziest brkfst’s to date. it just had to be. but I don’t know, think what you like.
and so, as the day wrapped up, he thought “boy, that was some good ol’ fashioned home cookin’” and off to bed he went.
*by “some” I mean those in toronto and new york mostly, as they are probably the most familiar with ‘veal on a bun’ because the little Italy districts there are most authentic and beguiling. that was one long breath of a run-on sentence. pardon me, but I must go for a smoke to catch my breath. (I don’t smoke).
**the veal we use is not veal. it is actually vitellone [vee-tell-oh-nay], which is an older veal, younger than beef. this yields a lighter flavour, great marbling (but not too much) and it’s safe for those who don’t eat veal, because it’s not as young or small and tasteless as veal.
