Brown roast on medium heat in dutch oven Remove
Brown mushrooms, remove and set aside.
Add onion and cook afew minutes till softened.
Put roast back and add Wine, Soup, thyme, marjoram, bayleaf and salt & pepper.
Cover and place in oven at 300 2 1/2 - 3 hours.
Add carrots and reserved mushrooms during last 1/2 hour of cooking.
Roll veal in 3 tablespoons flour mixed with paprika; brown meat in fat in Dutch oven and add rest of ingredients, except reserve 1/4 cup water and rest of flour.
Cover and cook over low heat for 2 hours and 30 minutes or until done.
Stir sauce and turn meat during cooking to take seasoning.
Yields 8 to 10 servings.
edium high heat and brown veal well on all sides.
eat.
Add pork and veal neck bones, continue cooking for 3
ver medium-high heat, brown roast on all sides. Add thyme
Place roast on rack of a roasting
large dish. Place the roast in the dish and marinate
Soak roast in salt water overnight.
Rinse well.
Place venison neck in roasting pan, sprinkle roast with salt, pepper and garlic powder.
I use a lot of pepper and garlic.
Place tomato pieces and onions over roast and secure with toothpicks.
Pour tomato juice and wine over roast, lay bacon across the top, cover and bake at 325\u00b0 for approximately 3 to 4 hours or until meat falls off the bone.
About 1 1/2 hours before roast is done, add potatoes and carrots.
Don't forget to baste periodically.
Combine veal, olive oil, wine, lemon zest
Place each slice of veal between 2 sheets of
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.
nd pepper rack of veal and roast at 350 degrees for one
an over high heat. Season veal then brown on all sides
Preheat oven to 400\u00b0.
Place neck in a roasting pan.
Add 1 1/2 inches of water into pan.
Add sliced onion and garlic. Cover.
Cook for 1 hour, then reduce heat to 350\u00b0.
Continue to cook for 4 to 6 hours, adding water if necessary, until meat falls off the bone.
Serve on hamburger or deli rolls with mustard or horseradish sauce.
Preheat oven to 350\u00b0.
Put roast in roasting pan.
Add water, tenderizer and cover.
Cook for 1 hour.
Peel potatoes and cut in half.
Cut celery in half.
Add remaining ingredients.
Cover and return to oven for 1 more hour.
At end of baking time, remove from oven.
Place roast on platter and surround with veggies.
he bones out of the veal and trim fat, cut into
pointy knife in the roast. Insert a piece of garlic
Place roast in large roasting pan.
Combine tomato sauce, water, ketchup, vinegar, hot pepper sauce, mustard, garlic and onion.
Pour sauce over roast.
Bake, covered, with aluminum foil, at 300\u00b0 to 350\u00b0 for 4 to 5 hours, basting periodically with sauce. Serves 12 to 16.
Wash and clean the meat.
Wrap tightly in heavy aluminum foil after seasoning it with all ingredients.
Roast in a heavy roasting pan for 2 to 3 hours in a 325\u00b0 oven.
Microwave water and bouillon cubes together until cubes have dissolved. Turn Crock pot onto high. Place pork roast into bottom of crock pot and add bouillon water over top.
Place peeled and cut carrots into the bouillon in the crock pot, cover and cook for 4 to 5 hours. 1/2 hour to 1 hour before you are ready to eat add the jar of apricot jelly over the pork roast, cover and continue to cook.
Serve with rolls and a salad.
The apricot flavoring makes the carrots more like a dessert than a vegetable.