Veau Braise aux Carottes

Name: Veau Braise aux Carottes (Braised Veal)
Cuisine: French
Ingredients: bacon; pepper; white wine; water; onions; carrots; salt; parsley; butter; veal

Braised Veal

Preparation info

Difficulty
Easy

Appears in

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

About

Method

Take a good piece of veal, about three pounds in weight, brown it both sides in butter