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Cut four pounds of veal into strips three or four inches long and
about one inch thick. Peel twelve large potatoes; cut them into
slices one inch thick. Put a layer of veal in the bottom of the
kettle, and sprinkle salt and a very little pepper over it; then put a
layer of potatoes; then a layer of veal, seasoned as before, and so on
until all the veal is used. Over the last layer of veal put a layer of
salt pork, cut in slices; cover with potatoes; pour in water until it
rises an inch over the whole; cover close; heat fifteen minutes;
simmer one hour.

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Portugal Veal Stew.

Slice some hard-boiled eggs and place in a well-buttered baking-dish.
Cover with well-beaten raw eggs; sprinkle with salt, pepper, cayenne
and curry-powder, a few bits of butter rolled in bread-crumbs and some
grated cheese. Let bake in a moderate oven until done.

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Dutch Veal Stew.

Take a large cabbage; remove the outer leaves and the inside, leaving
a frame. Chop all the cabbage from the inside and fry in hot grease
with 1 sliced onion. Remove from the fire. Mix well with bread-crumbs
and 1/2 cup of chopped ham, 2 eggs, salt, black pepper and cayenne.
Refill the cabbage; put on the outside leaves; cover the top with
leaves. Put in a baking-pan; sprinkle with bits of butter and pour in
1/2 cup of water. Let bake until brown. Serve hot.

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Jewish Veal Stew.

Chop 2 pounds of beef with 1/4 pound of suet; add 4 small onions, 2
cloves of garlic and 3 sprigs of parsley chopped fine. Season with
salt, pepper and nutmeg. Mix with some bread-crumbs and a beaten egg.
Shape into a roll and lay in a baking-dish; moisten with broth and let
bake until done. Serve on a platter with a border of mashed potatoes
and garnish with fried parsley.

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Breast Of Veal Stewed

(Stufatino di petto di vitella)

Break a piece of breast of veal leaving all its bones.

Make a hash with garlic, parsley, celery and carrot; add oil, pepper and

salt and put on the fire with the meat. Turn it over often, and when it

begins to brown, sprinkle over a pinch of flour and a little tomato

sauce or tomato paste diluted in water. Complete the cooking with broth

or water. Finally add a piece of butter and pieces of celery cut in big

pieces which must have been before half cooked in water and browned in

butter. Care must be taken to keep the saucepan always covered, in this

as in other stews.

Other Recipes

Neck Of Veal Stewed With Celery

Take the best end of a neck, put it into a stewpan with beef broth,

salt, whole pepper, and two cloves, tied in a bit of muslin, an onion,

and a piece of lemon-peel. Add a little cream and flour mixed, some

celery ready boiled, and cut into lengths; and boil it up.

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