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Directions:
Chop cold veal fine with one-fourth as much salt pork. Season with
salt, pepper, and sweet herbs. Make into balls; fry them brown. Eat
this way, or drop into soup.
The Most Popular Veal Cookbooks
• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish• The Southern heritage beef, veal & lamb cookbook (The Southern heritage cookbook library)• The Southern Heritage Beef Veal & Lamb Cookbook• Plain and Fancy Hamburger Cookbook: with ground meat recipes for beef, pork, veal and lamb• Deftige Hausmannskost• San Juan Classics II Cookbook (San Juan Classics Cookbook)• Beef, Veal & Lamb Cookbook -• Plain & Hamburger Cookbook- With Ground Meat Recipes for Beef, Pork, Veal and Lamb• Armour's Meat Cook Book: Recipe Ideas for Beef, Veal, Pork, Lamb and Poultry As Well As Buying Helps |
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