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Directions:
Have the blade removed, and fill the space with a stuffing made of bread
crumbs, thyme, lemon juice, salt, pepper to taste and one egg, also
chopped mushrooms if desired. Sew up the opening, press and tie it into
good shape and roast. The stuffing may be made of minced meat, cut from
the veal, and highly seasoned.
The Most Popular Veal Cookbooks
• San Juan Classics II Cookbook (San Juan Classics Cookbook)• Omaha Steaks Good Life Guide & Cookbook 2001-2002• 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• 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• 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 |
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