- 71. BRAISED VEAL
- Wash the meat, beat it and, if necessary, tie it up into a neat shape. Heat the fat, put in the meat and brown it on all sides. Salt it, add the ...
Ingredients: 9 (berries .. kidney .. salt .. vegetables ...)
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- 72. VEAL CASSEROLE
- Saute meat and onions in oil until onions are translucent. Stir in flour. Add water, tomato puree and wine. Cook over low heat for 1/2 hour. Add ...
Ingredients: 8 (broth .. cubes .. flour .. mushrooms .. oil .. puree ...)
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- 73. VEAL ROAST KARLSBAD
- Have meat cut in a slice about 3/4 inch thick. Pound lightly; sprinkle with salt. Cover with layers of sliced bacon, sliced ham, cooled scrambled ...
Ingredients: 9 (bacon .. flour ...)
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- 74. VEAL MAISON
- Cut into strips 1 1/2 x 1/2 inch. Bring bouillon to boil, add meat strips, onion flakes, tomato juice and seasonings. (Mushrooms, if desired). Cover ...
Ingredients: 8 (flakes .. flavor .. juice .. rosemary .. salt ...)
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- 75. VEAL AND PORK RAGOUT
- Cut meat into 1 1/2 inch cubes. Dredge with flour and brown on all sides in butter. Add onion and brown a few minutes longer. Add next 8 ingredients. ...
Ingredients: 18 (flour .. leaf .. peas .. sprigs .. veal ...)
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