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Directions:
Cook 3 pounds of veal; when nearly done, add 2 cup of vinegar, 1/2 cup of raisins, a pinch of cloves and cinnamon and a tablespoonful of horseradish. Thicken the sauce with buttered bread-crumbs; season with salt and pepper to taste. Serve with boiled rice.
The Most Popular Veal Cookbooks
• 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• Plain & Hamburger Cookbook- With Ground Meat Recipes for Beef, Pork, Veal and Lamb• Plain and Fancy Hamburger Cookbook: with ground meat recipes for beef, pork, veal and lamb• The Southern heritage beef, veal & lamb cookbook (The Southern heritage cookbook library)• San Juan Classics Cookbook• Deftige Hausmannskost• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish• Beef, Veal & Lamb Cookbook -• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal |
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