* Crossposted from: Homenet Cook
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Roast Veal
 Categories: Crs96, Dunkard, Post96
      Yield: 4 servings
 
           Text
 
  Prepare a leg of veal for the oven by washing, drying and larding it
  with strips of fat bacon or ham, and dredging it well with flour, and
  seasoning it with salt and pepper; baste frequently and serve with
  the gravy thickened. A roast fillet of veal should be prepared by
  stuffing it with bread crumbs, seasoned with chopped ham, summer
  savory, pepper and salt. Dredge lightly with
  flour and bake.
  
  Entered by Carolyn Shaw 4/96
  The Dunkard-Dutch Cookbook @1965     BSN 911-410-10-4
 
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Hugs!!
Carolyn
Hate & Rage are four letter words.......so are Love & Hope.
... I tried to get a life once, but they were out of stock.
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