1 lb Ground Veal 750g
1 finely chopped onion
3 finely chopped garlic cloves
3 slices of white bread, no crusts
cup 2% milk 125ml
4 teaspoons freshly chopped mint 20ml
to taste: salt and pepper

Tomato Sauce:
2 tablespoons olive oil 30ml
1 chopped small onion
2 chopped garlic cloves
1 can (28oz) (840g) crushed tomatoes
1 teaspoon sugar 5ml
2 tablespoons fresh chopped Basil 30ml
2 tablespoons fresh chopped Mint 30ml

Directions

Mix Ground Veal well with finely chopped onion and minced garlic.Soak bread slices in milk and add to mixture.Season with salt and pepper, add finely chopped fresh mint.Shape into 12 meatballs.

Tomato Sauce:
Using a large pan, saute the onion and garlic in the olive oil for 5-7 minutes.Add the crushed tomatoes, sugar, basil and mint, salt and pepper.Bring to a boil and simmer: add uncooked veal meat balls.Cook covered about 2 hours.Stir occasionally.

1 lbs Ground Veal 750g
1 egg, lightly beaten
3 tablespoons finely chopped onion 45ml
to taste: salt and pepper
cup each red, green and yellow bell pepper strips (2 x “)
1 teaspoon vegetable oil 7ml
Bread or rolls, if desired

Instructions

Combine Ground Veal, egg, onion, and pepper, mixing lightly but thoroughly. (Mixture will be very moist.)Shape into 6 patties, each about ” thick.Arrange on rack of broiler pan.Broil 4″ from heat, 4 to 5 minutes per side or to desired doneness.Season with teaspoon of salt.While burgers are broiling, cook pepper strips in oil in medium nonstick skillet until tender.Stir in teaspoon salt. Serve burger on bread or rolls, if desired top with peppers.

1lb Ground Veal 500g
1 small finely chopped onion
1 sweet red pepper, finely chopped
2 tablespoons chopped parsley 30ml
1 egg
3 slices of white bread with crusts removed and made into crumbs
1 pinch of cayenne pepper
lb blue or Brie cheese divided into 4 balls 125g
1 tablespoon cooking oil 15ml
8 slices black or rye bread

Instructions

Mix all ingredients, except cheese, oil and black bread, in a bowl.Let stand 4 hours in refrigerator.
Wrap cheese balls with the ground veal mix.Shape into patties.Coat with cooking oil.Sear each side on barbecue over high heat for 1 minute, continue cooking over low heat for 4 to 5 minutes.Toast bread and put meat in center of two slices of toasted bread makes 4.Dress burger to taste.
Can also be cooked in a frying pan.

to taste: salt and pepper

1 lb Ground Veal 750g
1 egg, lightly beaten
3 tablespoons finely chopped onion 45ml
teaspoon freshly ground pepper 2ml
teaspoon salt 4ml
cup each red, green and yellow bell pepper strips (2 x “) (5.7cm x 0.6cm)
1 teaspoon vegetable oil 7ml
Bread or rolls

Instructions

Combine Ground Veal, egg, onion and pepper, mixing lightly but thoroughly. (Mixture will be very moist.)Shape into 6 patties, each about ” (1.27cm) thick.Arrange on rack of broiler pan.Broil 4″ (10cm) from heat, 4-5 minutes per side or to desired doneness.Or, place burgers on grid over medium coals and grill 10 to 12 minutes, turning once. Season with teaspoon of the salt.While the burgers are broiling, cook bell pepper strips in oil in medium nonstick skillet until tender.Stir in remaining teaspoon salt. Serve burgers on bread or rolls topped with peppers.

1 lb Ground Veal 750g
1 egg, slightly beaten
3 tablespoons finely chopped onions 45ml
teaspoon freshly ground pepper 2ml
teaspoon salt 4ml
cup each red, green, and yellow bell pepper strips (2 x “) (5.7cm x 0.6cm)
1 teaspoons vegetable oil 7ml
Bread or rolls

Instructions

Combine Ground Veal, egg, onion, and pepper, mixing lightly but thoroughly. (Mixture will be very moist).Shape into 6 patties, each about �” (1.3cm) thick.Arrange on rack of broiler pan.Broil 4″ (10cm) from heat, 4 to 5 minutes per side or to desired doneness.Or, place burgers on grid over medium coals and grill 10 to 12 minutes, turning once. Season with teaspoon of salt.While burgers are broiling, cook bell pepper strips in oil in medium nonstick skillet until tender.Stir in remaining teaspoon of salt.Serve burgers on bread or rolls topped with peppers.

1 lbs Ground Veal 750g
1 egg, lightly beaten
2 tablespoons minced red bell pepper 30ml
2 tablespoons thinly sliced green onion 30ml
1 garlic clove
Buns or bread
teaspoon salt (optional) 2ml

Instructions

Combine Ground Veal, egg, red pepper, green onion and garlic, mixing lightly but thoroughly.(Mixture will be moist.).Shape into 6 patties, each about” thick.Place burgers on grid over medium coals.Grill 10 to 12 minutes, turning once, for medium doneness.Serve burger on bun topped with tomato slice and onions.

2 lb Ground Veal, pork and beef 1250g
2 cups fine fresh breadcrumbs 500ml
teaspoon grated nutmeg 1ml
to taste: salt and pepper
1 tablespoon butter 15ml
cup finely chopped onion 190ml
1 finely minced garlic clove
5 tablespoons chopped parsley and dill 75ml
cup heavy cream or milk 125ml
1 large egg, lightly beaten

Methods:

Preheat oven to 400F. (205C).Put the meat in a mixing bowl and add the breadcrumbs, nutmeg, salt and pepper.Heat the butter and add the onion and garlic.Cook until the onion starts to turn brown.
Cool briefly and add to the meat.Add the herbs, cream and egg and blend well with the hands.
Pack the mixture into a loaf pan measuring approximately 9 “x 5″ x 2″.Bake for 1 hour.Let stand hour before slicing.

1 lb Ground Veal 500g
cup cracker crumbs 125ml
1 small onion, finely chopped
to taste: salt and pepper
1 can cream of celery soup

Methods:

Mix first four ingredients together, form into meatballs.Brown on all sides and put into a casserole.
Heat the can of cream of celery soup briefly, pour over the meatballs and bake at 350F (177C) for 30 to 45 minutes.

2.2 lbs Ground Veal 1kg (Shoulder or Breast)
3 slices stale bread
cup milk 125ml
cup green onions 125ml finely chopped
2 tablespoons fresh parsley 30ml finely chopped
lb grated cheese 125g
lb fresh mushrooms, 250g chopped and saut�ed
in butter (optional)
2 eggs, large
cup 15% cream 60ml
to taste: thyme, nutmeg, allspice, salt and pepper

Instructions

Soak the stale bread in milk.Prepare the vegetables.Grate the cheese.With a fork beat the eggs with the cream.Drain the bread and add to the egg/cream mixture, the cheese, minced veal, onions, parsley, thyme, nutmeg and spices.Mix well.If you are using the sauted mushrooms, add at the same time.Beat to make the mixture homogeneous.Add seasoning, if necessary.Place the mixture in a well greased loaf pan.Bake in oven at 350F (180C) for 55-60 minutes.Loaf can be removed from mold and served with tomato sauce.It is just as delicious served cold.

Serve with: Pureed carrots and turnips

1 lb Ground Veal 500g
lb boiled ham thinly sliced 125g
to taste: salt and freshly pepper
teaspoon grated nutmeg 1ml
cup flour 60ml
2 tablespoons butter 30ml
cup heavy cream 190ml
juice of lemon
1 tablespoon cognac or brandy 15ml

Instructions

Put the Ground Veal in a mixing bowl.Cut the ham into very thin slices, then cut the strips into very fine dice.There should be about cup.Add the ham to the veal.Add salt, pepper and the nutmeg.Stir the mixture to blend well and shape it into 4 patties.Dust the patties on all sides with flour.
Melt the butter in a skillet and when it is quite hot, add the veal patties.Cook until golden brown and turn.Reduce the heat and cook the patties until done to the desired degree.Transfer the patties to hot plates and keep warm.Pour off most of the fat from the skillet.Add the cream to the skillet and cook over high heat until it is reduced almost by half.Add the lemon, cognac, and stir.Serve piping hot over the patties.Garnish with a peach half and parsley.