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Veal
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- Baptismal Pot
4 lb veal neck 1 ½ oz crisco 2 beef marrow bones 1 bunch soup greens 2 bay leaves 1 tablespoon peppercorns, white Salt to taste 2 ½ oz butter 2 oz flour 3 ½ oz raisins 2 oz capers 1 lemon, - Barvarian Veal
1 lb veal, cut into 4 thin slices ⅛ teaspoon sugar 1 tablespoon mustard, dijon style 4 eggs, large, hard boiled 1 onion, medium, diced 1 tablespoon tomato paste ¼ cup red wine ½ teaspoon - Kalbshaxe Mit Gewürzgurkensosse
( Knuckle Of Veal In Pickled Cucumber Sauce )
2 meaty knuckles of veal (about 4 to 5 lb), each sawn into 2 or 3 pieces 1 medium-sized onion, peeled and cut into ¼ inch slices 1 carrot, scraped and cut into ¼ inch slices 1 leek, white part - Kalbsnierenbraten
( Roast Veal Stuffed With Kidney )
6 to 8oz calf's kidney, peeled and trimmed of fat ½ teaspoon dried thyme (optional) 5lb roasting joint of loin of veal, boned, with some of the flank left on 2 oz lard 2 oz finely chopped onions - Veal Breast With Herb Stuffing
Stuffing: 1 onion, medium ¼ cup fresh parsley, chopped 1 teaspoon tarragon leaves, dried ½ lb ground beef, lean 3 eggs, large Salt Veal: 3 lb boned veal breast or 4 lb leg of veal, - Veal Chop With Puree Of Apple Spaetzle
2 medium green apples ½ cup white wine Juice of one lemon 1 tablespoon shallots, minced 1 teaspoon garlic, minced 2 eggs, lightly beaten 1½ cups flour 1 teaspoon salt ¼ teaspoon baking - Veal Cutlets With Capers
24 oz veal cutlets (4 x 6oz each) ½ teaspoon salt ½ teaspoon paprika 2 oz capers, drained (½ small jar) Bay leaf Garnish: 4 lettuce leaves 2 tablespoons lemon juice ⅛ teaspoon - Veal Steaks
1 lb veal cutlets, sliced thinly ¼ teaspoon pepper 3 tablespoons vegetable oil 2 tablespoons evaporated milk 1 lemon, juiced 2 tablespoons cognac or brandy ½ teaspoon salt ¾ teaspoon curry - Veal With Sheep's Cheese
2½ lb veal, lean 4 tablespoons oil 4 onions Salt Pepper 1 salad cucumber 1 tomato, firm 1 bunch dill weed 3½ oz sheep’s cheese 1 flat bread, ready to - Venetian Veal Pie
1½ cups all-purpose flour 1 teaspoon garlic salt 1 teaspoon oregano ¼ cup parmesan, grated ½ cup butter 4 tablespoons cold water or more 1 lb veal steak or pork cutlets ½ cup flour ¼ cup - Weiner Schnitzel
4 oz (per person) milk fed veal slices, pink in color, ¼ inch thick Olive oil Lard Salt Flour 1 egg per two beaten slices of veal Fine dry
