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If you have your butcher remove the bone, you can fill the cavity with any
 
If you have your butcher remove the bone, you can fill the cavity with any
desired stuffing. A 6-lb roast will then serve eight to ten hungry people.
+
desired stuffing. A 6-lb roast will then serve eight to ten hungry people.
   
   
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Preheat the oven to 325�F. Place the meat in a roasting pan and rub it with
+
Preheat the oven to 325�F. Place the meat in a roasting pan and rub it with
the oil. Roast 30 minutes per pound, until the veal registers 160�F on a
+
the oil. Roast 30 minutes per pound, until the veal registers 160�F on a
meat thermometer. One hour before the end of the roasting time, scatter the
+
meat thermometer. One hour before the end of the roasting time, scatter the
vegetables around the roast in the pan and add the chicken broth. When the
+
vegetables around the roast in the pan and add the chicken broth. When the
 
roast is done the pan juices may be thickened and used as a sauce.
 
roast is done the pan juices may be thickened and used as a sauce.
   
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==Contributed by :==
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== Contributed by : ==
* [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
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* [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
  +
[[Category:catsrecipes]]
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[[Category:Catsrecipes]]

Revision as of 15:55, 6 March 2010

Veal Braised w/ Vegetables


Serves 6 to 8


If you have your butcher remove the bone, you can fill the cavity with any desired stuffing. A 6-lb roast will then serve eight to ten hungry people.


4-6 lb veal roast, leg or loin

� C oil

4 turnips, peeled and quartered

12 carrots, peeled and cut in 1-inch pieces

2 onions, peeled and sliced or quartered

1-1/2 C chicken broth


Preheat the oven to 325�F. Place the meat in a roasting pan and rub it with the oil. Roast 30 minutes per pound, until the veal registers 160�F on a meat thermometer. One hour before the end of the roasting time, scatter the vegetables around the roast in the pan and add the chicken broth. When the roast is done the pan juices may be thickened and used as a sauce.

Cookbook: The Fannie Farmer Cookbook

Typed By: Susan


Contributed by :