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Braised Veal

  • 5 lbs veal
  • Butter
  • Onion
  • Salt
  • Pepper
Take a piece of the shoulder weighing about 5 pounds. Have the bone removed and tie up the meat to make it firm. Put a piece of butter the size of half an egg, together with a few shavings of onion, into a pot and let it get hot. Rub pepper and salt on the veal. Put it in the pot. Cover. Put it over a medium fire until the meat is brown on both sides, turning it occasionally.

Lower the fire and let it simmer slowly for about 2 1/2 hours. Check to see if the juice of the meat together with the butter would make enough gravy. If not, put in about 2 Tbsps of hot water. When the gravy is cold, it will be like jelly. It can be served hot with the hot meat or cold to go with the cold meat.
Submitted by Tess M Jul 13, 2009
4 min 60 min 64 min


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