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Directions:
Season tender veal cutlets with salt and red pepper and sauté in hot olive-oil; then cover and simmer until tender. Boil macaroni until tender; drain. Add the macaroni to the veal with 1 cup of stock, and 3 tablespoonfuls of chopped cheese. Let all simmer ten minutes. Put on a platter and cover with bread-crumbs fried in butter. Serve hot.
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 Southern heritage beef, veal & lamb cookbook (The Southern heritage cookbook library)• Deftige Hausmannskost• Plain & Hamburger Cookbook- With Ground Meat Recipes for Beef, Pork, Veal and Lamb• 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• The Southern Heritage Beef Veal & Lamb Cookbook• Plain and Fancy Hamburger Cookbook: with ground meat recipes for beef, pork, veal and lamb• Beef, Veal & Lamb Cookbook - |
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