1 lb Veal Cutlets, Sliced Thin
2 tbs Evaporated Milk
1/2 ts Salt
2 tbs Tomato Paste
1/4 ts Pepper
1 Lemon, Juiced
3/4 ts Curry Powder
10 Parsley Sprigs, Chopped
3 tbs Vegetable Oil
2 tbs Cognac Or Brandy
2 Onions, Diced

Methods:

Season Veal with salt, pepper and 1/2 t curry powder. Heat oil brown Veal slices on both sides. Remove Meat and reserve.Add onions saute until softened.Add evaporated Milk and tomato paste. Cook until bubbly.Add lemon juice, rest of curry powder, and chopped parsley sprigs.Return Veal slices to the sauce.Add the cognac or brandy heat through.Serve on preheated platter.

5 tbs Olive oil
1 ts Thyme, dried
3 lb Veal stew meat, 1.5 in cubes
1/2 ts Basil, dried
1 1/2 c Carrots, chopped
Salt and pepper
1/2 c Onion, chopped
1 Red bell pepper
1/4 c Flour
1/2 c Parsley, chopped
4 c Chicken stock
1/4 c Green onions, minced
1 Italian plum tomatoes (28oz)
2 ts Garlic, minced
1 c White wine, dry
2 ts Lemon peel, grated
2 Garlic cloves, crushed 1
3/4 lb Fettuccine, fresh
3 Parsley sprigs
2 tbs Butter
1 Bay leaf

Methods:

Heat 5 T oil in Dutch Oven over med-high heat.Pat Veal dry, and add to pan in batches.Cook until brown on all sides, adding more oil if necessary.Drain on paper towels.Add carrots and onion to pan and cook for approx.5 min. stirring frequently.

Return Veal to pan, sprinkle with flour. Stir 3 min. Add stock and bring to a boil, scraping any browned bits from the bottom of the pan. Mix in tomatoes, wine, parsley sprigs, crushed garlic, bay leaf (crumbled), thyme, basil (crumbled), salt and pepper.

Bring to a simmer, stirring constantly, and break up tomatoes. Reduce heat, cover, and simmer 1 hr. Uncover and simmer until Veal is tender, approx. 20 min. Add bell pepper and cook until tender, approx. 10 min. Transfer Meat and bell pepper to bowl using a slotted spoon.Discard parsley sprigs.Skim surface of remaining liquid. Boil until reduced to approx. 2 cups, stirring occasionally, approx. 20 min. Return Meat and peppers to pan.

(NOTE: Can be prepared up to 2 days ahead. Cover and refrigerate. Rewarm over med. heat before continuing.). Combine parsley, green onion, minced garlic, and lemon peel.

Cook fettuccine in salted water al dente’. Drain, return to pot, and mix with butter. Arrange around outer edge of large deep platter. Spoon ragout into center of platter. Sprinkle with parsley mixture and serve.

1 1/2 tbs Butter
5 tbs Brandy
1/2 ts Shallots
1 Can cream Mushroom soup
1 1/2 tbs Oil
2/3 c Milk
6 Thinly sliced Veal cutlets
1 Tart apple peeled sliced
Or halved Chicken breasts
Freshly cooked wild rice

Methods:

Melt Butter with oil in large Skillet over medium-high heat. Add Veal and brown, turning once. Transfer to platter. Add brandy and shallots to Skillet and stir, scrappng up any browned bits clinging to bottom of pan. Blend in Soup and milk. Return Veal to pan with apple. Reduce heat and simmer stirring once or twice, until heated through. Serve over rice.

2 c Soft Bread crumbs
2/3 c Milk
1/2 c Minced onion
4 tbs Butter
1 1/2 lb Ground Beef or veal
3 ea Eggs, slightly beaten
2 ts Salt
1/2 ts Pepper
1 ts Nutmeg
1 ts Paprika
1 tbs Concentrated Meat extract
3 tbs Flour
1 c Water
1 c Sour cream
2 tbs Minced parsley

Instructions:

Soak Bread crumbs in Milk until softened.Add onion to 1 Tbsp Butter in small Saucepan and cook slowly 3 minutes. Mix softened bread, cooked onion and meat.Add eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until very smooth and light.

Shape Meat into small balls, dusting the hands with flour while shaping the balls.Melt remaining 3 Tbsp Butter in large frying pan. Add Meat balls and fry until golden brown all over.Remove from pan and add Meat extract and 3 Tbsp flour.Stir until well blended.Add water, and a few grains of pepper.Cook, stirring constantly until thickened.

Reduce heat very low and cook 5 minutes.Stir in sour cream, a rounded tablespoon at a time, stirring until thoroughly blended after each addition of sour cream.Return Meat balls to gravy, cover pan and simer very gently 10 minutes.Serve in deep casserole.Sprinkle with minced parsley.

1 1/2 lb Veal scallops, cut 3/8″
2 tbs Margarine
Thick and pounded until 2
tbs Olive oil
1/4″ thick 3/4
c Beef stock,fresh or canned
Freshly ground black 6
Paper thin lemon slices
Pepper 1
tbs Lemon juice
2 tbs Flour

Methods:

Season the Veal scallops with pepper,then Dip them in flour and shake off excess.In a heavy skillet,melt Margarine with olive oil over moderate heat.When foam subsides,add Veal scallops four or five at a time,and saute them until golden brown.

Transfer the Veal scallops to a plate.Pour off most of the fat from the skillet,leaving a thin film on the bottom.Add 1/2 cups Beef stock and let boil briskly for a few minutes,stirring constantly. Scrape in any browned bits clinging to the bottom and sides of the pan. Return the Veal to the Skillet and arrange lemon slices on top. Cover Skillet and simmer over low heat for 10 to 15 minutes or until Veal is tender when pierced with a knife.

Transfer scallops to a heated platter and surround with lemon slices. Add the 1/4 cup of remaining Beef stock to the juices in the Skillet and oil briskly until stock turns to a syrupy glaze.Add the lemon Juice and cook,stirring,for 1 minute.Pour Sauce over scallops. Serves 6.

Note: Veal cubes (stewing meat) may be substituted. Pound as flat as possible. Follow directions above,but cooking time will be increased to 45 minutes to an hour over low heat or until tender.

3 lb To 3 1/2 lbs boneless veal
1 Onion
-shoulder cubed 2
Egg yolks
1 ts Salt
2 Celery tops
5 tbs Butter
1 c Heavy cream
18 Peeled white onions
1 Leek
Water
Salt
1 lb Fresh mushrooms, quartered
1 ts Thyme
6 2/3 c Chicken stock
White pepper
2 Carrots peeled and cut into
1 Bay leaf
-strips 2
tbs Finely chopped parsley
1 ts Lemon juice
4 Parsley sprigs
3 tbs Flour

Methods:

In a heavy casserole, blanch the Veal by covering with cold water, bringing it to a boil over high heat and boiling for one minute. Drain, and rinse under cold water. Return the Veal to the Casserole (which has been wiped clean) and add 6 cups of the Chicken stock, carrots, onion, celery, leek, herbs and salt. The Meat should be covered in liquid; if not, add more water. Bring to a boil and simmer over moderate heat partially covered for 1-11/2 hrs until the Meat is tender.

Meanwhile, combine 2/3 cups of the Chicken stock, 2 TB of Butter and the white onions in a skillet. Bring to a boil and simmer 15-20 minutes. Remove with a slotted spoon to a bowel. Stir the mushrooms and lemon Juice to the remaining liquid in skillet. Bring to a boil, cover and simmer for 5 minutes. With a slotted spoon, remove the mushrooms to the bowel with the onions. Pour all remaining liquid into the simmering veal.

When the Veal is done, remove from casserole.Strain the stock through a fine sieve, return to Casserole and boil until reduced to 1/2. In a small saucepan, melt 3 TB of Butter and stir in flour. Cook this “roux” for 2 minutes and remove from heat. Pour the reduced stock in and blend with a whisk. Then return it to the heat, and cook stirring constantly until the Sauce comes to a boil and thickens. Simmer for about 10 minutes. Remove from heat.

In a bowl whisk together Egg yolks and cream. Whisk in the Hot Sauce 2 TB at a time until 1/2 cup has been added.Then reverse the process and whisk the egg-cream-sauce mixture into the Hot sauce. (This is to prevent curdling.) Bring to a boil in the Sauce pan, season with salt and white pepper and a few drops of lemon juice.Place the Veal and Vegetables in the large Casserole and pour the Sauce over.Toss and heat gently.Sprinkle with parsley and serve.

1/2 lb Veal or Pork stew meat
4 tbs Chopped fresh sage
3/4 lb Liver
2 tbs Minced garlic
1/2 lb Bacon; diced
1/4 ts Freshly ground black pepper
2 Eggs
1/2 c Dry white wine

Methods:

In a glass bowl, cover and refrigerate overnight.The next day, grind the mixture twice using a Meat grinder fitted with a large die. Or pulse until well combined, but not too smooth in a food processor. Place the mixture in a loaf pan cover tightly, place the loaf pan in a water bath and place in preheated 375F Oven until done about 1 1/4 hours.Remove from the oven unmold and serve immediately.Or place the loaf under a 3-pound weight let cool to room temperature and then chill in Refrigerator before serving.

4 tablespoons of olive oil
8 thin veal steaks, approximately 2 ounces each
Salt to taste
Black pepper to taste
2 tablespoons of finely chopped fresh basil
4 lemon wedges

Methods:

Heat 2 tablespoons of olive oil in a large skillet over high heat. Rub all sides of veal lightly with the remaining olive oil and season with salt and pepper. Sear steaks quickly, about 1 minute per side. Place the veal on a warmed plate. Sprinkle with basil, garnish with lemon, and serve immediately.

3 pounds of boneless veal shoulder, cut into 1 1/2 inch cubes
Seasoned all purpose flour for dredging
1/2 cup of shortening
3 medium onions, peeled & quartered
1 cup of celery, sliced
2 cups of water
1/8 teaspoon of thyme, crumbled & dried
12 small mushrooms, quartered
1 cup of slivered blanches almonds
1/4 cup of butter
1 cup of dairy sour cream
1/4 cup of chopped parsley

Methods:

Dredge the veal with seasoned flour. Heat the shortening in a heavy pan, usually use a cast iron skillet. And brown the meat on all sides.Pour out the pan drippings. Add the onions, celery, water, and thyme to the meat.Simmer, covered over low heat for 1 1/2 hours, stirring occasionally.Sauté the mushrooms and almonds in hot butter until golden brown.Add to meat and simmer for 15 minutes longer. Stir in the sour cream and reheat, but do not bring to a boil. Sprinkle with parsley.

1 tablespoon of butter
1/4 cup of chopped onion
2 veal steaks
4 ounces of tomato sauce
1/4 cup of water
1/8 teaspoon of salt
A dash of pepper
1/8 teaspoon of oregano

Methods:

Sauté the onions in melted butter, remove from pan. Add the meat and brown on both sides. Add onions, tomato juice, water, oregano, salt and pepper, simmer until tender, about 1 hour.