|The Great Potato Book|
|by Florence Fabricant|
Rescued from infamy by Sir Walter Raleigh in the 16th century, the potato has long since become the world's ultimate comfort food.
Tip: Try breast potatoe for more results.
Results 1 - 7 of 7 for veal breast potatoe
Slice pepperoni in ... overcooked. Stuff the breast of veal and sew all ... lightly golden brown. 4 or 5 quartered white potatoes can be put around the meat.
Put all the ... the bones. pare potatoes and onions. Dice. ... made ours in a 4 gallon water-bath kettle and all in all it cooked approximately 10 hours.
Season meat with the following: After meat cooks about 1 hour, drain fat off and then fill pocket with stuffing. Mix and stuff. Roast in a 325 degree ...
Put sliced onions ... at 350 degrees, basting often. When meat becomes a little soft, add parboiled potatoes. Bake about 2 hours. Uncover last 1/2 hour.
Rub veal and cavity with ... Fill loosely with potato stuffing. Place veal ... roasting pan. Roast in slow oven -- 300 degrees for 2 1/2 to 3 hours. Serves 6.
YOU CAN USE ... with small whole potatoes that have been ... peel, coat each potato with oil, salt, ... (Garlic, onion and celery may be removed after cooking).
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