We're doing a production of Over the River and Through the Woods. We're using mostly real food for the dinner, but I am wondering if anyone has ever made fake veal. As most theatres, we're strapped for cash and I'd like to avoid buying a lot of fresh veal. I'd like to buy just enough for the grandpas to eat, but make some fake slices as well to fill the platter..anybody got any ideas? Thanks!

Thanks for the idea about using bread to simulate meat! I don't think I'd use pumpernickel for veal, but we can use one that's closer to the right color and doctor it up by toasting it or using cinnamon so it looks like it's been browned. I'll bet some butter would give it a sheen and keep the actors a little happier. Great tip!!

Toasting the bread might make it too crunchy or
crumbly and prevent it from convincing anybody it's
actually meat.   

Uncooked, thick-sliced sourdough or heavy
nine-grain bread might be a better substitute for veal.
You can cut the crusts off into any shape you like.

Maple syrup might add the right coloring and make
the bread more flexible and palatable.

When we did "Over the River..." our prop person made the veal out of thin slices of foam, like carpet foam and then "breaded them" with glue and something I'm not sure what, may have been saw dust from the shop actually.  It looked very believable.  During the meal we had the actors eat rolls and some of the vegetables were real.

Our prop person also made cannolis using clay and spray foam insulation that she then painted.  They looked great and most of the people backstage were very disappointed to find they weren't real.