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Directions:
Cut veal from the leg or other lean part into pieces the size of an oyster. Season with pepper, salt and a little mace; rub some over each piece; dip in egg, then into cracker crumbs and fry. They both look and taste like oysters.
The Most Popular Veal Cookbooks
• Beef, Veal & Lamb Cookbook -• 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• 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 Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish• Deftige Hausmannskost• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal• San Juan Classics II Cookbook (San Juan Classics Cookbook)• The Southern heritage beef, veal & lamb cookbook (The Southern heritage cookbook library) |
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