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Directions:
Cut your veal into fairly thick cutlets, lard them with fat bacon, and
braise them in the oven, with salt, pepper and butter. Dish up, and rinse
the pot with a little stock, and pour it on the meat ready to serve.
The Most Popular Veal Cookbooks
• Plain & Hamburger Cookbook- With Ground Meat Recipes for Beef, Pork, Veal and Lamb• Beef, Veal & Lamb Cookbook -• 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 (The Southern heritage cookbook library)• 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 Southern Heritage Beef Veal & Lamb Cookbook• Deftige Hausmannskost• 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 |
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