6 lbs Veal boneless trimmed leg roast 3000g
as needed olive oil
as needed salt and pepper
6 lbs white beans, cooked and drained 3000g
6 cups Tomato Marmalade 1500ml
4 cups chicken broth 1000ml
3 cups chopped parsley 750ml
1 cup fresh chopped basil 250ml
2/3 cup lemon juice 170ml
1-2 tablespoons hot pepper sauce 15-30ml
1 tablespoon fresh thyme 15ml
1 teaspoon dried thyme 5ml
1 tablespoon red pepper flakes 15ml
to taste: salt and pepper
24 lemon slices
as needed chopped parsley
12 lemons, halved and hollowed

Instructions

Rub the veal with oil; dust with salt and pepper.Brown in 450ºF (237°C) oven for 10 minutes.Roast at 350ºF (176°C) for about 2½ hours.Combine all remaining ingredients.Warm over low heat season to taste.For each serving: put 3 oz (85g) of roast with ¾ cup (180ml) beans on a plate.Garnish with lemon slice, parsley and lemon half filled with 3 tablespoons (45ml) of Tomato Marinade.

Tomato Marinade
In a large pan combine 8 ounces butter and 4 ounces olive oil over low heat.Add 5 pounds sliced onions and ½ cup sugar (125ml) cover and cook at low temperature until soft and golden, about 45 minutes.Add 4 pounds drained peeled tomatoes, ½ cup red wine vinegar, 1-2 tablespoons (15-30ml) red pepper flakes and 2 bay leaves.Cook over high heat, stirring often, until liquid is reduced and mixture is thick.

1 lb boneless sirloin strips of Veal 500g
1½ lbs 750g
2 tablespoons Soya sauce 30ml
1 teaspoon sugar 5ml
2 teaspoons cornstarch 10ml
8 oz Chinese noodles 225g
3 tablespoons cooking oil 45ml
1 sweet pepper (red or yellow) cut into strips
1 finely sliced leek
4 oz snow peas 120g
4 celery stalks, cut into strips
2 teaspoons finely chopped fresh ginger 10ml
pinch of cayenne pepper

Methods:

Cook Chinese noodles in boiling water for 5 minutes.Drain and set aside.Combine soya sauce, sugar and cornstarch in a bowl.Add veal strips and mix well.Heat 15ml (1 tablespoon) cooking oil in a wok or large skillet over high heat; sauté vegetables 3-5 minutes, stirring frequently.Remove from skillet and place on plate.Add remaining oil and ginger and sauté the veal strips 2-3 minutes over very high heat, stirring frequently.Season with cayenne pepper.Mix in vegetables and add noodles.Maintain high heat and stir entire mixture 2 minutes.Serve immediately.

2 lb Bottom Round of Veal 1000g
1½-2 cups dry white wine 375-500ml
1 large onion, coarsely chopped
1 medium carrot, coarsely chopped
2 garlic cloves, crushed
to taste: salt and freshly ground pepper
½ can canned tuna, packed in oil
3-4 anchovy fillets, rinsed, patted dry and mashed
2 hard-boiled egg yolks
1 juice of one lemon
2 tablespoons olive oil 30ml
1 tablespoon red wine vinegar 15ml
pinch of salt
capers (optional)

Instructions

Place the veal in a small, deep non reactive bowl.Pour in enough wine to barely cover.Refrigerate overnight,covered tightly with plastic wrap.In a large saucepan or stockpot, combine the veal with the wine marinade, onion, carrot, garlic, salt, and pepper.Bring to a boil over moderately high heat.
Reduce the heat to moderately low and simmer, partially covered, until the veal is tender, about 1 hour.Remove the pot from the heat but leave the veal in the liquid to cool.Remove the veal to a cutting board, cover loosely with foil, and set aside.Strain the cooking liquid through a sieve into a small bowl (you should have about 1 cup(250ml)).Discard the vegetables.Add the tuna, anchovies, egg yolks, lemon juice, olive oil, vinegar, and sugar to the sieve, and force this mixture through with the back of a large spoon.Mix the resulting sauce until it is well blended and smooth.Cut the veal into thin slices.Arrange, overlapping, on a large serving platter.Spread the sauce over the veal.Garnish with capers, if desired.

3 cup cooked Veal diced small 750ml
1 cup seedless green grapes 250ml
1 cup celery, diced small 250ml
1 cup walnuts, diced 250ml
to taste: salt and pepper
½ pint whipped whipping cream 500ml (can substitute plain yogurt)
1 cup Miracle Whip Light Salad Dressing 250ml
½ cup water chestnuts (optional) 125ml
½ cup apple, sliced (optional) 125ml

Instructions

Mix together veal, grapes, celery, walnuts (water chestnuts and apples if desired).Combine whipped cream, (or plain yogurt) and Miracle Whip Light and add to veal mixture.Salt to taste.Serve on bed of lettuce and garnish with orange slices.

6 lbs Veal Top Round 3000g (pounded, 24 slices)
12 oz pancetta, thinly sliced 375g
¼ cup parsley, finely chopped 60ml
as needed flour
as needed butter
2 oz pancetta, finely diced 60g
1 cup coarsely chopped onions 250g
1 cup coarsely chopped carrots 250g
½ cup coarsely chopped celery 125ml
3 coarsely chopped shallots
1 tablespoon dried basil 15ml
1 tablespoon dried marjoram 15ml
1 ½ quarts beef stock or broth 1500ml
3 lbs angel hair pasta, hot and cooked 1500g

Instructions

Bake in 325ºF (162°C). oven for 45 minutes.Cover veal slices with pancetta sprinkle with parsley.
Roll each slice, jelly roll style, enclosing pancetta.Tie at 1½ inch intervals. (4cm)Roll in the flour.
Brown in butter remove to baking pan.Sauté pancetta, onions, carrots, celery, shallots and herbs until onions are transparent.Pour over veal rolls with stock.Cover and bake until the veal is tender.Remove the veal rolls keep warm.Reduce contents of pan to consistency of whipping cream; keep hot.

For each serving: Cut one veal roll into slices 1/3 inch (1cm) thick and place on 2 ounces (56g) of hot pasta.Spoon sauce (¼ cup) (60ml) over veal and pasta.

2½lb shoulder or leg roast 1.2 kg
2 tablespoons olive oil 30ml
Salt and pepper to taste
¼ teaspoon ground ginger
1 medium onion sliced
2 grated carrots
4 oz maple syrup 100 ml
4 oz orange juice 100 ml
4 oz Demi Glace sauce mix (sold in an envelope) 100 ml

Directions

Preheat oven 93°C (200°F).In a skillet heat oil and sear the milk-fed veal roast on its entire surface.Searing, seals in the meat’s juices by cooking it quickly under a high heat.Briefly remove the roast and put aside.In the same skillet add salt, pepper, onion, carrots, ginger, orange juice and maple syrup.Return the roast to the skillet.Lightly baste the roast with the surrounding vegetables and liquid.Cover and cook for 60 minutes on low heat.

The best way to ensure that the roast is done perfectly is to insert a meat thermometer in the middle of the roast. The ideal internal temperature of milk-fed veal roast is 70°C (160°F).Stop cooking when the temperature is a few degrees below because the temperature will continue to rise when the meat is set aside (15 minutes).Remove roast and keep warm in the preheated oven.

In the skillet, add the previously prepared demi-glace sauce (follow the directions on the package) to the skillet to accompany the vegetable/liquid mixture.Slightly reduce the sauce. (about 5 minutes)
This delicious Maple flavored sauce s now ready to pour over the veal roast when serving.
Serve with fresh vegetables and potatoes caramelized using maple syrup.