Veal Recipes

Archive for the ‘leg’ Category

4 servings
Cooking Time: 10-20 mins.
Preparation time: 25 mins.

Ingredients
8-12 oz thin slices cut from the leg of veal 225 – 340g
1 tablespoon cornflour
seasoning
2oz butter 60g
4oz button mushrooms  112g
1 peeled cucumber
2 eating apples, cored
1 red pepper
1 green pepper
4oz cooked rice 112g

Sweet and sour sauce:
1 tablespoon cornflour
1 dessertspoon soy sauce
3 tablespoons vinegar
2 tablespoons sugar or honey
¼ pint chicken stock  120 ml

Directions
Toss cubed veal in seasoned cornflour and fry in butter until golden, remove and keep warm.
Fry the mushrooms, diced cucumber, apple slices.
Remove core and seeds from red and green peppers, slice and fry.
Return the meat to the pan.
Cover and cook for 8-10 minutes or until meat is tender.
Stir in cooked rice and turn into serving dish.
Pour over sweet and sour sauce.
Sweet and sour sauce:

Mix ingredients together, add to pan, stirring gently, boil 2-3 minutes until the sauce is transparent.

To Serve: With ribbon noodles, boiled or fried rice.
To Vary: Add chopped spring onion to the sauce.
To Store: In a cool place, re-heat gently.
Note: Good button mushrooms do not need peeling – wash well – cut at intervals.

A Neopolitan specialty.

2 servings
cook time 45 minutes

Ingredients
2 thin slices of veal ( leg cut )
1/4 cup olive oil, plus 2 tablespoons
Salt and black pepper
3 garlic cloves, crushed and finely chopped
1½ lbs tomatoes, skinned and chopped (700g)
Sprig fresh oregano or ½ teaspoon dried
2 teaspoons Worcestershire sauce
2 thin slices mozzarella cheese
1 tablespoon finely chopped parsley
Freshly grated Parmesan cheese
Directions
Beat veal slices until very thin – remove sinew from side if meat.

Place ¼ cup of olive oil into a heated pan, add the veal slices seasoned with salt and pepper and then lower heat under pan and lightly fry on both sides.
Place 2 tablespoons of olive oil into a separate pan on the heat and add the garlic, fry gently and then add the tomatoes.
Season with salt and pepper and add oregano.
Reduce heat and cook slowly for a few minutes.
Add the meat juices to the tomato sauce and the Worcestershire sauce.
Place a slice of mozzarella cheese on each veal slice and using a perforated spoon place the tomatoes and some of the sauce over the veal. Cover and allow to simmer 5 minutes.
Place the remaining sauce through a sieve. Add the parsley.
Place the veal on a serving dish and powder heavily with Parmesan cheese and place under the broiler for 2 minutes to brown.
Serve sauce separately in a sauce boat.

Recipe Source: The Galloping Goumet

serves 8

Ingredients
2 lbs veal leg 1kg
¼ cup roasted almonds
1½ teaspoons cumin seed
1½ teaspoons coriander seed
¼ teaspoon salt
2 teaspoons ginger, finely shredded
1-2 garlic cloves
2 teaspoons honey
2 tablespoons oil or butter
1 medium onion, sliced
1 tablespoon grated onion or lemon peel
2 cinnamon sticks
½ cup vermouth or light veal stock
1 cup light cream or whole milk yogurt

Directions
Grind almonds with cumin, coriander, salt, ginger, garlic, and honey in a blender, food processor, or mortar and pestle to form a paste, (If using a blender, add a few tablespoons of the vermouth or stock to facilitate blending.)
In a large heavy skillet, brown veal in oil or butter.
Set aside.
Brown onion in the same oil or butter.
Add almond spice paste to browned onions and gently fry.
Add water to keep from burning.
Add grated peel, cinnamon sticks, and stock or wine and simmer for 10 minutes.
Return veal to skillet and continue to simmer on low heat, about 15 minutes or until veal is cooked through.
Add cream or yogurt and heat thoroughly.
Do not allow to boil, as this will give an undesirable curdled texture to the sauce.
Keep sauce at a simmer.
Serving suggestions are hot whole wheat sourdough bread, basic barley, and a salad.

Recipe source: The Good Cook Cookbook by Goodman, Marcus and Woolhandler

6-8 servings

Ingredients
1 ½kg (3 lb) Boned leg or loin of veal
3 Anchovy fillets, halved
3 Garlic cloves, halved
200 g (7 oz) Canned tuna fish, oil reserved
1 Medium onion, sliced
2 Carrots, sliced
300 ml (10 fl oz) 1 1/4 cups Veal or chicken stock
175 ml (6 fl oz) 3/4 cup Dry white wine
3 tablespoons White wine vinegar
2 Bay leaves
1 teaspoon Dried basil
1 tablespoons Chopped parsley
Salt and pepper to taste

for the Sauce
125 ml (4 fl oz) 1/2 cup Mayonnaise
2 Hard-boiled egg yolks, strained
3 tablespoons double (heavy) cream, stiffly beaten.

for the Garnish
2 teaspoons Capers
6 Green or black olives, halved and stoned (pitted)

Directions
Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).

Put the veal on a working surface and make six incisions in the meat. Insert half an anchovy fillet and half a garlic clove in each incision. Transfer the veal to a large flameproof casserole and add the tuna fish with its oil, the vegetables, stock, wine, vinegar, herbs and seasoning. Mix well and bring to the boil. Cover and transfer the casserole to the oven. Cook for 1 1/2 to 1 3/4 hours, or until the veal is cooked through and tender. Remove from the oven and set aside to cool in the casserole.

Remove the veal from the casserole and put it on a carving board. Carve into thin slices, then arrange the slices, slightly overlapping, on a large serving dish. Set aside.

Strain the casserole liquids into a bowl, rubbing the fish, vegetables and flavourings through with the back of a wooden spoon. pour off all but 250 ml (8 fl oz) (1 cup) of the liquid, then beat in the mayonnaise, strained egg yolks and cream until the sauce is smooth. Taste and add more seasoning if necessary.

Pour the sauce over the veal slices to cover them and carefully cover the dish with foil or greaseproof or waxed paper. Chill in the refrigerator for 8 hours, or overnight.

Remove from the refrigerator and remove the covering. Garnish with the capers and olives and serve at once.

Recipe Source: cookitsimply.com

Serves 24

Ingredients
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

Directions
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.

Recipe Source (Veal-Its Worth Going Out For.- Silver Envelope)

Serves 8

Ingredients
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

Directions
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.

Recipe Source (Dutch Valley Veal Pamphlet)

Serves 4

Ingredients
1 lb Veal Slices 500g (pounded thin)
2 tablespoons all purpose flour 30ml
to taste: salt and pepper
1 egg
2 tablespoons lemon juice 30ml
½ cup dry breadcrumbs 125ml
½ cup grated Parmesan cheese 125ml
1 tablespoon oil 15ml
3 tablespoons butter 45ml

Sauce
1 can (7 ½ oz) tomato sauce 210g
pinch of each: thyme and cayenne

Directions
Dry Veal Slices.
Combine flour, salt and pepper in a shallow dish: beat egg with lemon juice in second dish: combine breadcrumbs and Parmesan cheese in a third.
Dip veal slices one at a time first into flour, then egg, then the cheese crumb mixture.
Allow the breaded slices to set for 20 minutes before cooking.
Heat skillet to medium high: add oil, then 1 teaspoon (5ml) butter.
Sauté veal slices 2-3 at a time for about 2 minutes on each side being careful not to crowd the pan.
Add more butter to the pan as necessary.
Keep slices warm in the oven white sautéing remaining veal.
When all slices are browned, return them to the pan, reduce the heat to simmer.
Pour tomato sauce over veal and add a pinch of thyme and cayenne to taste.
Cover and simmer 10 minutes.
Serve with a salad and fresh spinach pasta.

Recipe Source (Veal Appeals Booklet)

Serves 4

Ingredients
4 Veal Slices
3 tablespoons butter 45ml
2 tablespoons oil 30ml
2 medium onions, sliced
1 red pepper, chopped
2 tablespoons flour 30ml
1 2/3 cup whipping cream 330ml
1 teaspoon chicken stock base 5ml
½ teaspoon sweet paprika 2ml
1/3 cup grated Gruyere or Swiss cheese 80ml
3 tablespoon grated Parmesan cheese 45ml
1½ cup frozen peas 375ml
1/3 cup dairy sour cream 80ml
to taste: salt and pepper
6 oz medium noodles, cooked and drained 170g

Directions
Flatten each Slice of veal to 1/16 inch thick.
Sprinkle both sides with salt, pepper and flour.
In large skillet, melt butter with oil; saute veal over medium high heat about 3 minutes per side until golden brown.
Remove from pan; keep warm.
In drippings, sauté onion and pepper until onion is limp over medium heat.
Stir in flour; cook until bubbly.
Gradually add cream; cooking and stirring until thickened and bubbly.
Stir in stock base, paprika, cheeses and peas.
Stir until cheese is melted.
Stir in sour cream.
Combine half the sauce with noodles in serving dish, arrange veal on top.
Serve with remaining sauce. 

Recipe Source (Delft Blue)

Ingredients
1 lb Veal leg slices 500g
4 tablespoons butter 60ml
½ cup chicken stock 125ml
1 tablespoon butter 15ml
½ cup flour 125ml
½ teaspoon fresh parsley, chopped 2ml
2 tablespoons lemon juice 30ml

Directions
Pound Veal Leg Slices very thin.
Dredge in flour.
Over moderate heat lightly cook veal slices in hot butter turning once (do not brown).

Do not stack slices in sauté pan – sauté only one layer of sliced veal at a time.
Transfer cooked meat to warmed serving platter.
Pour most of cooking fat from sauté pan, add a spot of fresh butter and a small quantity of light chicken stock to pan.
Deglaze pan with liquid, over heat, scraping loose all gelatinized meat juice particles.

Add fresh lemon juice, bring sauce to boil.
Pour over veal slices on service plate.
Sprinkle with chopped parsley, garnish plate with thin lemon slices.
Serve at once.

Recipe Source (Dutch Valley Veal – Favourite Recipes)

Serves 6

Ingredients
1½ lb thinly sliced Veal 750g (cut in serving-size pieces)
1 medium onion, sliced
1garlic clove, minced
2 tablespoons butter or margarine 30ml
1can (10fl. oz) condensed cream of mushroom soup
¼ cup water 60ml
2 teaspoons lemon juice10ml
1 tablespoon Marsala 15ml
½ teaspoon paprika 2ml
to taste: pepper
1 tablespoon chopped pimiento 15ml

Directions
Pound the veal with a meat hammer to flatten.
In frying pan, brown the veal and cook the onion with the garlic in butter until tender.
Stir in soup, water, lemon juice, wine, paprika, and pepper.
Cover and cook over a low heat for 15 minutes or until tender.
Stir occasionally.
Garnish with pimiento.

Recipe Source (Campbell’s Cooking with Soup Book)