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.
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 Mar 16, 2010
15 min 30 min 45 min
15 min 30 min 45 min