leg
Veal Piccata
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)
Tags: fresh butter, serving platter, veal slice, veal picata
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Creamy Veal
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)
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Tags: lemon juice, water lemon, low heat, size pieces
Sauteed Veal with Pasta
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves 4
Degree of difficulty: simple
Ingredients
1 lb Veal Strips 500g (3′x1′x ¼ ” from Shoulder or L)
½ cup chopped small green onions 125ml (or 5-6)
2 cups fresh sliced mushrooms 500ml (1/3 lb)
¼ cup slivered almonds 60ml
6 slices bacon
2 tablespoons butter 30ml
2 tablespoons bacon fat 30ml
½ cup dry white wine 125ml
¼ cup 35% cream 60ml
½ lb fettucine pasta 250g
2 tablespoons butter30ml
2 tablespoons finely chopped fresh parsley 30ml
Seasoned Flour
2 tablespoon flour 30ml
2 teaspoons dry mustard 10ml
1 teaspoon salt 5ml
to taste: pepper to taste
Directions
Dredge the veal strips in the seasoned flour.
Prepare the vegetables and almonds.
In a heavy skillet fry the bacon until crisp.
Remove bacon and crumble, when cooled.
Drain the bacon grease from skillet, leaving 2 tablespoons of bacon fat and add 2 tablespoons butter.
On a high heat, brown the veal strips.
Add almonds, vegetables and seasoning and continue cooking for 3 minutes, stirring constantly.
Pour in the white wine and let reduce for 2-3 minutes.
Cover and let simmer, on a low heat, for 10-12 minutes.
Immediately before serving, add warm cream and stir, to obtain a smooth and creamy sauce.
Cook the pasta “al dente”, drain, and add the remaining butter and bacon bits.
Mix and place on a hot serving dish.
Pour the veal strips over the pasta, sprinkle with parsley and serve immediately.
Serve with: Green salad
Recipe source (Delft Blue – Veal Appeal Recipe Booklet)
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Tags: small green onions, mushrooms, green onionsVitello Tonnato ( using bottom round )
Serves 4-6
Ingredients
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
Directions
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.
Recipe Source (Rich and Famous Cookbook)
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Tags: olive oil, anchovy fillets, large serving platter, wine vinegar, salt capers directions, olive oil 30ml, red wine
Veal Medallions Dijonnaise
The recipe name is used due the tasty sauce using Dijon mustard
Serves 4
Ingredients
1 tablespoon vegetable oil 15ml
1/3 lb lean bacon, diced 170g
16 pearl onions, peeled
1 lb veal medallions 500g
pinch of pepper
¼ teaspoon basil 1ml
1 tablespoon chopped parsley 15ml
or chives if desired
½ cup white wine 125ml
½ cup chicken stock 125ml
1 bouquet garni
½ cup sour cream 125ml
1 ½ tablespoon Dijon mustard 23ml
¼ teaspoon thyme 1ml
¼ teaspoon oregano 1ml
1 tablespoon all purpose flour 15ml
Directions
In large frying pan heat oil.
Fry bacon in oil until browned; remove.
Sauté onions until browned; remove.
Sprinkle veal medallions with thyme, basil, oregano, and a pinch of pepper.
Brown medallions on both sides over medium-high heat (approx. 2-3 minutes).
Remove medallions; discard all but 2 tablespoons (30ml) of mixture.
Stir in flour.
Cook, stirring constantly, until foaming.
Stir in wine, stock, and bouquet garni.
Bring just to a boil, stirring occasionally.
Return medallions and bacon to frying pan.
Cover, reduce heat and simmer 18-25 minutes on top of stove or in oven (350ºF)(176°C).
Add onions.
Cook 8-15 minutes longer or until veal medallions and onions are tender.
Overlap medallions on a platter.
Cover to keep warm.
Reduce heat on sauce, watching that it coats a spoon.
Combine cream and mustard. Add to pan and heat through. DO NOT BOIL.
Discard bouquet garni.
Taste for seasoning. Spoon onion and bacon garnish over medallions.
Sprinkle with parsley or chives and serve.
Recipe Source (Dutch Valley Veal Pamphlet)
Tags: recipe source, purpose flour, tablespoon dijon, veal medallionVeal Medallions Farci
Serves 6
Ingredients
6 Veal Medallions 1inch thick (2.5cm)
2 large garlic cloves, crushed
3 minced scallions and greens
3 chopped medium fresh mushrooms
2 tablespoons minced parsley 30ml
1 tablespoon minced and drained capers 15ml
all purpose flour
to taste: salt & freshly ground pepper
1 egg
1 tablespoon water 15ml
1 tablespoon oil 15ml
½ cup wine125ml
½ cup fresh breadcrumbs 125ml
½ cup finely crushed walnuts 125ml
6 tablespoons butter 90ml
1 cup sour cream 250ml
¼ cup parmesan 60ml
parsley sprigs
Directions
Make horizontal slit in side of each Veal Medallion, cutting 2/3 way through to form pocket.
Combine scallions, garlic, and parsley, mushrooms and capers.
Fill each pocket with mixture. Press to close.
Season flour with salt and pepper.
Blend egg, water, oil and salt and pepper in small bowl.
Mix breadcrumbs and walnuts.
Flour each medallion, shaking off excess.
Brush each evenly with egg mixture, then coat with crumbs.
Melt butter in skillet over medium-high heat.
Add Veal and brown quickly on each side.
Season with salt and pepper.
Add wine or dry vermouth, cover and cook about 5 minutes.
Transfer veal to platter when done.
Top each medallion with dollop of sour cream, sprinkle cheese over top and garnish with chopped parsley.
Serve with: Sautéed red or green peppers and braised celery
Recipe Source (Veal Menu Ideas)
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Tags: capers, cream, freshly ground, high heat, bread crumbs, bell pepper
Holland Veal Roast
Serves 12
Ingredients
6-7 lb Veal Roast 3.2kg
garlic
1 stick of butter
to taste: salt and pepper
1 onion, sliced
Directions
Salt, pepper, and garlic the meat.
Place in Dutch Oven.
Top with onions and butter.
Insert meat thermometer so it is centered in largest muscle.
Roast oven (325ºF) to 160ºC as noted on meat thermometer.
Suggested roasting times
Leg of veal – 25-35 minutes per pound.
Boneless, 40-45 minutes per pound.
Shoulder, 25 minutes per pound.
The gravy is delicious.
Serve with: mashed potatoes.
Recipe source (Dutch Valley Veal – Favorite Recipes)
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Tags: salt pepper, dutch valley, recipe source
Holiday Veal Roast
Preparation time: 12 minutes
Cooking time: 2 hours
Serves 6
Degree of difficulty: fairly simple
Ingredients
3 lbs Veal Leg Roast 1500g
1 tablespoon oil 15ml
3 tablespoons butter 45ml
Seasoning
2 bay leaves
1 clove
to taste: salt & freshly ground pepper
2 onions, quartered
1 lb cooked baby carrots 500g
1 teaspoon grated orange rind 5ml
20 juniper berries
1/3 cup rum 80ml
Directions
Heat oil in an ovenproof dish.
Baste roast with butter and brown on all sides.
Add other ingredients (except rum and carrots) and continue cooking in an oven at 325ºF (160ºC) for 2 hours or until done.
Place roast on hot serving platter and surround with baby carrots.
Add rum and touch of water to baking dish to deglaze and let reduce.
Pepper sauce generously.
Serve sauce in a sauceboat with the roast and baby carrots.
Serve with: Creamed spinach
Recipe Source (Veal Appeal Recipe Booklet)
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Tags: minutes cooking time, ground, Cooking time, tablespoon oil 15ml
Veal au Naturel
Serves 4
Ingredients
4 Veal Slices
3 oz sweet butter or oil 90ml
1 can (8oz) beef broth 227g)
juice of 1 fresh lemon
Directions
Place each Veal Slice between 2 sheets of waxed paper.
Pound with flat side of mallet to about 1/16 inch thickness (15mm)
Brown slices in oil until lightly brown.
Drain the oil.
Add beef broth and reduce slightly.
Squeeze in lemon juice and serve.
Recipe Source (Provimi Veal Pamphlet)
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Tags: oil 90ml, Soups and Stews, brown drain, fresh lemon directions, veal au naturel, recipe source, Provimi Veal Pamphlet
Chinese Style Sauteed Veal
Preparation time: 30 minutes
Cooking time: 12 minutes
Degree of Difficulty: Easy
Serves 4
Ingredients
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
Directions
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.
Recipes Source (Vividly Veal Recipe Card)
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Tags: soya sauce, celery stalks, sirloin, veal recipe, leek, sweet pepper
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