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Breast of Veal

  • Breast of veal
  • Pepper
  • Salt
  • Flour
  • Browned flour
  • 2 ounces hot water
Season the veal with pepper and salt. Dust with flour. Put in a dripping pan with a little water and roast, allowing 20 minutes to a pound.

When done roasting, make a gravy with the drippings which have run from the meat. Mix with a little browned flour for thickening and hot water.

Put a few spoonfuls of gravy over the meat and place the remainder in a sauce boat.
Submitted by Tess M Mar 16, 2010
15 min 30 min 45 min


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