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 Aug 23, 2009
15 min 30 min 45 min
15 min 30 min 45 min