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Directions:
Season a veal loin roast with salt and pepper and rub with butter. Put in the dripping-pan with sliced onions, tomatoes and parsley and 2 tablespoonfuls of dripping. Let roast; baste often until tender. Serve hot or cold, cut into thin slices.
The Most Popular Veal Cookbooks
• The Southern heritage beef, veal & lamb cookbook (The Southern heritage cookbook library)• Plain & Hamburger Cookbook- With Ground Meat Recipes for Beef, Pork, Veal and Lamb• San Juan Classics II Cookbook (San Juan Classics Cookbook)• Plain and Fancy Hamburger Cookbook: with ground meat recipes for beef, pork, veal and lamb• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal• Armour's Meat Cook Book: Recipe Ideas for Beef, Veal, Pork, Lamb and Poultry As Well As Buying Helps• The Southern Heritage Beef Veal & Lamb Cookbook• Beef, Veal & Lamb Cookbook -• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish• Deftige Hausmannskost |
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