Pot Roast Of Veal Recipe
Ingredients
| 3 pounds shoulder of veal | ||
| 3 tablespoons margarine, shortening or lard | ||
| Salt | 2 Teaspoon | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Celery | 1/3 Cup (16 tbs), chopped | |
| Boiling water | ||
Directions
1. Wipe the veal with a clean, damp cloth.
2. Brown on all sides in a heavy kettle or Dutch oven in the margarine, shortening or lard. Sprinkle the meat with salt.
3. Add the onions and celery and about 1/4 cup of boiling water. Cover tightly and simmer 2 hours.
2. Brown on all sides in a heavy kettle or Dutch oven in the margarine, shortening or lard. Sprinkle the meat with salt.
3. Add the onions and celery and about 1/4 cup of boiling water. Cover tightly and simmer 2 hours.
Chef
