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Directions:
Season 3 pounds of veal with salt, pepper and lemon-juice. Put a few slices of bacon in a stew-pan; when hot, add the veal. Cover and let brown a few minutes; then add 2 carrots and 1 onion sliced thin, some thyme and mace; pour over 1 cup of hot water. Cover and let cook slowly until tender. Thicken with flour mixed with 1/2 cup of milk. Add chopped parsley; season to taste and serve with baked potatoes.
The Most Popular Veal Cookbooks
• Armour's Meat Cook Book: Recipe Ideas for Beef, Veal, Pork, Lamb and Poultry As Well As Buying Helps• Plain & Hamburger Cookbook- With Ground Meat Recipes for Beef, Pork, Veal and Lamb• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish• Deftige Hausmannskost• San Juan Classics Cookbook• San Juan Classics II Cookbook (San Juan Classics Cookbook)• Beef, Veal & Lamb Cookbook -• Plain and Fancy Hamburger Cookbook: with ground meat recipes for beef, pork, veal and lamb• The Southern heritage beef, veal & lamb cookbook (The Southern heritage cookbook library)• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal |
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