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Braised Loin of Veal

  • Veal
  • 2 ounces butter
  • 1 carrot
  • 1 onion
  • Parsley
  • Sweet herbs
  • Leaf or 2 of basil
  • Bay leaf
  • Bread crust toasted brown
  • Flour
  • Stock
Put the butter, carrot, onion, a little parsley, sweet herbs, basil, bay leaf and bread crust in a stewpan. Fry them until they are brown. Flour the meat and brown it well. Add a little stock and baste it in the gravy until done. Keep turning the meat. Simmer 4 pounds of meat for 3-4 hours.
Submitted by Tess M Aug 23, 2009
15 min 30 min 45 min


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