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Simple Breast Of Veal Cooking Recipe

Below is the quick and easy cooking recipe for Breast Of Veal.

Before roasting it, take off the two ends to fry and stew, if the joint be large, or roast the whole together, and pour butter over it. If any be left, cut it into regular pieces, put them into a stewpan, and pour some broth over it. If no broth, a little water will do: add a bunch of herbs, a blade or two of mace, some pepper, and an anchovy. Stew till the meat be tender, thicken with flour and butter, and add a little ketchup. Serve the Breast Of Veal the sweetbread whole upon it, which may either be stewed or parboiled, and then covered with crumbs, herbs, pepper and salt, and browned in a Dutch oven. The whole breast may be stewed in the same way, after cutting off the two ends. A boiled breast of veal, smothered with onion sauce, is also an excellent dish, if not old nor too fat.

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