Simmered Breast Of Veal Recipe
Ingredients
| 3- pound breast of veal | ||
| Lean bacon | 1/2 pound | |
| Salt | 1 Tablespoon | |
| Water | ||
| Onions | 4 , peeled | |
| Carrots | 6 , scraped | |
| Stalk celery | 1 | |
| 2 or 3 parsley sprigs | ||
| 1 pound garlic sausage or Kielbasa | ||
| 3 turnips, peeled and halved | ||
| Potatoes | 6 Medium, peeled | |
| 1 small head green cabbage, quartered | ||
| Peas | 2 Cup (16 tbs), drained | |
Directions
Place veal and bacon in a large kettle and add salt and water to cover.
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.
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.
Chef
