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Directions:
Take a piece of veal suitable for roasting, and put it in vinegar for
twenty-four hours.
Roast it with butter, pepper and salt, with a few slices of onion. Baste
it well, and when it is finished crush the onions in the gravy and add
some cream. Mix together with flour so as to thicken.
The Most Popular Veal Cookbooks
• Plain & Hamburger Cookbook- With Ground Meat Recipes for Beef, Pork, Veal and Lamb• San Juan Classics II Cookbook (San Juan Classics Cookbook)• 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 Southern heritage beef, veal & lamb cookbook (The Southern heritage cookbook library)• Armour's Meat Cook Book: Recipe Ideas for Beef, Veal, Pork, Lamb and Poultry As Well As Buying Helps• Deftige Hausmannskost• Plain and Fancy Hamburger Cookbook: with ground meat recipes for beef, pork, veal and lamb• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish |
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