|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Tip: Try veal shoulder for more results.
Results 1 - 10 of 11 for roast veal shoulder
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Insert garlic in openings at ends of roast. Rub roast ... with pan juices. Refrigerate remaining half. Slice thin before serving cold. Makes 10 servings.
1. Slowly brown veal in butter over ... sides. 2. Cover. Roast at 300 degrees ... glaze. Serve immediately. Good served with green salad and dark bread.
Combine marjoram, salt, ... garlic; rub over veal roast. Place roast, ... sour cream and just heat through. Serve carved roast with vegetables and sauce.
In large skillet, ... Untie and unroll veal. Lay veal ... until smooth. Serve with veal and vegetables. Garnish with radishes, if desired. Makes 6 servings.
Cut slits in veal with sharp knife. ... stove. Arrange vegetables around the browned veal, add water, cover and roast in 300°F oven for 2 1/2 to 3 hours.
1. Brown veal in cooking oil. ... day in advance). May be frozen. Optional: Add thawed package of frozen green peas. Cook for 15 minutes prior to serving.
Preheat the oven ... and brown the roast on all sides. ... constantly until thickened to your liking. Add salt to taste. Slice the meat and serve with the sauce.
In 5 quart ... heat oil. Add veal and slowly brown ... serving bowl. Sprinkle veal with parsley and lemon peel. Slice veal and serve with sauce. Serves 6.
Brown the veal on all sides ... in sour cream and heat through, but do not boil. Serve in gravy boat. Garnish veal with stuffed tomatoes. 6 to 8 servings.
Have shoulder boned. Spread it ... top of shoulder. Roast in a preheated ... occasionally. Remove from oven and let stand 5 minutes. Cut string and slice. Serves 6.
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