Text 5986, 89 rader
Skriven 2013-10-22 06:04:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DALE SHIPP
Ärende: Veal
============
-=> Dale Shipp wrote to Michael Loo <=-

 ML>       Title: Veal Rolls In The Hungarian Way

 RH> Looks good but who's got the money for veal? Our pennies are getting
 RH> pinched tighter and tighter these days.

 ML> Funny thing being that veal used not to be that luxurious
 ML> an item, back when local seasonal fare was the rule and
 ML> farms were more self-contained.

 DS> Wasn't it a by product of keeping a dairy herd in production?  Half of
 DS> the calves grew up to be dairy cows and most of the rest became veal.

That's how it started out in this country. But, then the marketroids got their
hooks into it and took by-product of the dairy industry to a luxury item (and
luxury priced).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Breast Of Veal
 Categories: Beef, Vegetables, Stuffing
      Yield: 7 Servings
 
      8 lb Veal breast; trimmed (see
           - NOTE)
      2 c  Onions; sliced
      6 cl Garlic; unpeeled
      6    Carrots; coarse chopped
           Salt & fresh black pepper
           Water

MMMMM--------------------------STUFFING-------------------------------
    1/4 c  Schmaltz or vegetable oil
      3 c  Onion; chopped
      1 c  Matzo meal
      2    Tart apples; cored, diced
      6 tb Fresh parsley; chopped
           Salt & fresh black pepper
    1/4 c  Water; as needed
 
  Stuff the veal with the stuffing mixture. Skewer the opening
  closed.
  
  In a large roasting pan, scatter the onions, garlic, and
  carrots. Place the veal on top of the vegetables. Rub the
  roast with the salt and pepper. Add enough water to cover
  the vegetables but not the veal. Cover the pan with aluminum
  foil.
  
  Roast in a preheated, 350øF/175øC. oven for 2 hours. Remove
  the foil and cook for another hour, or until the top of the
  veal roast is crisp and brown.
  
  Place the roast on a cutting board. Using a slotted spoon,
  remove the vegetables from the pan. Skim as much of the fat
  as you can from the cooking liquid. Press the vegetable
  through a sieve back into the roasting pan. Place the pan
  over high heat, scraping the pan to loosen the bits stuck to
  the bottom. Cook to the desired. Place the sauce in a gravy
  boat to pass with the veal.
  
  Slice the veal, following the ribs.
  
  Makes 6 to 8 servings.
  
  NOTE: Ask your butcher to trim the veal breast, make in
  pocket in it, and crack the bone to which the ribs are
  attached to make the carving easier.
  
  TO MAKE THE STUFFING: In a large skillet, heat the schmaltz.
  Add the onions and saute slowly until they are softened but
  not brown. Add the matzo meal, apples, parsley, salt, and
  pepper. Mix well. Add enough water to bind the stuffing. Let
  the mixture cool before using.
  
  Makes about 4 cups.
  
  Recipe: "The Passover Table" by Susan R. Friedland.
  
  From: David Pileggi
  
  Uncle Dirty Dave's Archives
 
MMMMM

... There is no such thing as TOO MUCH GARLIC!!! -- Dave Drum
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