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Directions:
A fillet of veal, larded with fat bacon, of about three pounds. Braise it
one and one-half hours on a moderate fire. Dish with its own gravy. This
eats well with spinach, endive, sorrel or carrots.
The Most Popular Veal Cookbooks
• Plain & Hamburger Cookbook- With Ground Meat Recipes for Beef, Pork, Veal and Lamb• Beef, Veal & Lamb Cookbook -• Deftige Hausmannskost• The Southern heritage beef, veal & lamb cookbook (The Southern heritage cookbook library)• 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• The Southern Heritage Beef Veal & Lamb Cookbook• San Juan Classics II Cookbook (San Juan Classics Cookbook)• Armour's Meat Cook Book: Recipe Ideas for Beef, Veal, Pork, Lamb and Poultry As Well As Buying Helps• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish |
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