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Simmered Breast Of Veal Recipe
|Veal breast||3 Pound|
|Lean bacon||1⁄2 Pound|
|Water||1⁄2 Cup (8 tbs) (Use As Required)|
|Onions||4 , peeled|
|Carrots||6 , scraped|
|Garlic sausage/Kielbasa||1 Pound|
|Turnips||3 , peeled, halved|
|Potatoes||6 Medium, peeled|
|Green cabbage head||1 Small, quartered|
|Canned peas||1 Pound, drained (Tiny Ones, 2 Cups, 1 Can French Style Variety)|
Serving size: Complete recipe
Calories 6148 Calories from Fat 2995
% Daily Value*
Total Fat 331 g509.9%
Saturated Fat 120.9 g604.6%
Trans Fat 1 g
Cholesterol 1439.5 mg
Sodium 12102 mg504.3%
Total Carbohydrates 381 g127%
Dietary Fiber 72 g288%
Sugars 87.4 g
Protein 403 g807%
Vitamin A 1244.7% Vitamin C 740.3%
Calcium 74.2% Iron 140.1%
*Based on a 2000 Calorie diet
Place a lid on the kettle and bring to a boil.
Lower the heat and simmer gently for 1 1/4 hours.
Add onions, carrots, celery, and parsley; continue cooking for 30 minutes.
Add sausage, turnips, potatoes, and cabbage.
Cook for a final 15 minutes, adding peas during the last few minutes.
Remove the veal breast to a hot platter and arrange the sausage, bacon, and vegetables around it.
Serve with a good hot mustard and a tomato and cucumber salad.
Makes 6 servings.