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Directions:
Season 3 pounds of veal. Lay some sliced bacon in a saucepan; let get hot; add the veal. Cover and let brown with 2 sliced onions, 2 carrots and an herb bouquet, 1 bay-leaf and 1 tablespoonful of butter. Add 1 pint of water and let simmer until tender. Add chopped mushrooms and a small glass of wine. Let all get hot and serve.
The Most Popular Veal Cookbooks
• The Southern Heritage Beef Veal & Lamb Cookbook• Deftige Hausmannskost• Meat Cookbook (Family Circle, Library of Creative Cooking)• 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 (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• Beef, Veal & Lamb Cookbook -• Plain & 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 |
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