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Directions:
Season a breast of veal with salt, pepper and ginger. Heat a cupful of dripping; lay the meat in the stew-pan with the dripping, 1 onion, some celery seed, carroway seed, a few peppercorns and parsley. Cover and let stew slowly until nearly done; then add 1 cup of tomato-sauce and cook slowly until tender. Serve with baked potatoes.
The Most Popular Veal Cookbooks
• San Juan Classics II Cookbook (San Juan Classics Cookbook)• Plain and Fancy Hamburger Cookbook: with ground meat recipes for beef, pork, veal and lamb• 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)• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal• Beef, Veal & Lamb Cookbook -• The Southern Heritage Beef Veal & Lamb Cookbook• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish• Deftige Hausmannskost• Plain & Hamburger Cookbook- With Ground Meat Recipes for Beef, Pork, Veal and Lamb |
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