Braised Boned Veal

Preparation info
  • 8 to 10

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 tablespoons vegetable oil
  • 1 loin of veal (4½ pounds), boned, rolled and tied
  • 3 tablespoons<

Method

  1. Preheat oven to moderate (325°F.).

  2. Heat the oil in a heavy casserole and brown the veal on all sides. Remove veal and keep warm. Discard browned oil and add the butter to the casserole. Add the onions, carrots, parsley, bay leaf and garlic. Co