Veal Breast Stew Recipe
Ingredients
1/4 pound bacon, diced
2 pounds breast of veal
6 cups water
3 large carrots, peeled and sliced
2 medium sized onions, sliced
1 stalk celery, sliced
4 turnips, cubed
2 sprigs parsley
1 clove garlic, crushed
1 bay leaf
1/4 teaspoon salt
Freshly ground black pepper
Directions
Fry the bacon in a heavy casserole until crisp.
Remove bacon and drain on paper towels.
Cut the veal into large pieces and brown in the bacon fat.
Pour off all the accumulated fat.
Add all the remaining ingredients and the drained bacon and bring to a boil.
Lower the heat, cover and simmer slowly 2 hours.
Arrange the meat and vegetables on a warm platter.
Reduce the broth over high heat to 2 cups.
Remove bacon and drain on paper towels.
Cut the veal into large pieces and brown in the bacon fat.
Pour off all the accumulated fat.
Add all the remaining ingredients and the drained bacon and bring to a boil.
Lower the heat, cover and simmer slowly 2 hours.
Arrange the meat and vegetables on a warm platter.
Reduce the broth over high heat to 2 cups.
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