hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Place the veal chops on a heated grill
Prepare your fruit -- chop your apples, pears, apricots and
ny excess liquid. when cool, chop finely and set aside.
Prepare veal cutlets.
Line
baking
dish with layer of tomato sauce and
sprinkle
with
Parmesan
cheese
and ground pepper. Place a layer of veal cutlets on tomato sauce.
Place a 1/4-inch slice
of Mozzarella cheese on each cutlet.
Sprinkle with a little pepper and cover with tomato sauce.
Sprinkle with Parmesan cheese.
Bake,
uncovered, 15 to 20 minutes at 375\u00b0.
Makes 6 to 8 servings.
Serve with cooked spaghetti, if desired.
Brown veal on each side 2 minutes; let cool.
Roll out dough. Spread 3/4-inch of stuffing evenly over it.
Place veal in middle; fold over and brush with beaten egg.
Bake in preheated 375 degrees oven 35 minutes.
Serve with Madeira Sauce and fresh vegetables. Makes 4 servings.
Brown meat.
Mix all ingredients.
Bake at 350\u00b0 for 1 1/2 hours.
(For double recipe, bake 2 hours.)
irm.
Preheat broiler. Season veal chops. Cook for 4 mins
Heated a large oiled frying pan over medium-high heat. Working in batches, cook veal steaks until browned on both sides. Cover to keep warm.
Add cream, mustard and thyme to pan and bring to a boil, stirring. Simmer, uncovered, for about 5 mins, or until sauce thickens slightly. Top veal with sauce to serve.
Dip beef, pork, veal (chop suey meat) in flour; fry until dark brown.
Add celery and onions and cook until well done.
Add soy sauce and cook in oven for 2 hours.
Thicken with cornstarch.
Add 1 can soy bean sprouts 1/2 hour before serving.
Salt and pepper to taste.
Place each slice of veal between 2 sheets of
Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.
Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.
Drizzle with remaining 1 tablespoon olive oil, and serve.
rocessor and the steel knife chop horseradish (if using fresh) and
n medium bowl.
Coat veal in cornmeal mixture.
Heat
Coat veal in coating mix, shaking off excess. Melt 2 tbsp of the butter in a large skillet on medium heat. Cook veal, in batches, for 2 mins or until browned on both sides. Remove from skillet; keep warm.
Melt remaining 2 tbsp butter in same pan. Add sage, capers and nutmeg; cook until sage is fragrant and slightly wilted. Return veal to pan with a squeeze of lemon juice. Toss to coat; cook until heated through. Serve veal with sauce and lemon wedges.
Sauce:
Reserve
3
tablespoons
drippings
from frying cutlets; add butter
and garlic.
Blend well over medium heat. Add mushrooms and saute until tender.
Blend in wine, parsley, salt, pepper and lemon juice.
Cook on low heat for 4 minutes. Add artichoke
hearts,
(optional
peas)
and heat thoroughly. Arrange cutlets on
platter
and
pour
sauce
over
cutlets. Garnish with parsley and lemon wedges, if desired.
Makes 6 to 8 servings.
se this for the sauce).
Cut veal into serving size pieces
eat until lightly smoking. Season veal chops with 1/2 teaspoon
reserve broth)
Very finely chop oysters.(If using prepackaged oysters