Recipes Wiki
Recipes Wiki
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== Description ==
Veal Braised w/ Vegetables
 
 
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.
 
* Cookbook: The Fannie Farmer Cookbook
 
* Typed By: Susan
 
* Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
 
* Serves 6 to 8
   
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== Ingredients ==
 
* 46 lb [[veal roast]], [[veal leg|leg]] or [[veal loin|loin]]
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* ½ cup [[oil]]
 
* 4 [[turnip]]s, peeled and quartered
 
* 12 [[carrot]]s, peeled and cut in 1-inch pieces
 
* 2 [[onion]]s, peeled and sliced or quartered
 
* 1½ cup [[chicken broth]]
   
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== Directions ==
 
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# Preheat the oven to 325°F.
Serves 6 to 8
 
 
# 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.
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: ==
 
* [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
 
   
 
[[Category:Cathy's Recipes]]
 
[[Category:Cathy's Recipes]]
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[[Category:Veal leg Recipes]]
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[[Category:Veal loin Recipes]]
  +
[[Category:Turnip Recipes]]
  +
[[Category:Carrot Recipes]]

Revision as of 11:41, 29 June 2010

Description

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.

  • Cookbook: The Fannie Farmer Cookbook
  • Typed By: Susan
  • Contributed by Catsrecipes Y-Group
  • Serves 6 to 8

Ingredients

Directions

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