HT MC 180mins
Hot Veal Main Course
Sauce Gravy Dairy Gluten Wheat Free Eggless
Veal Bones (incl. knuckle)
large Onion, skin on and halved
Leek thickly sliced
Stick Celery, thickly sliced
sprigs Fresh parsley
Sprigs Fresh Lovage
Put the veal bones in a deep pan and cover generously with cold water. Bring
slowly to the boil, skimming off the scum that rises to the surface. When no more
forms, add the halved onion, the cleaned and sliced carrot, leek and celery, salt
and herbs. Simmer, partially covered, for 2 hours.
Cut the pie veal into chunks and add it to the pan. After simmering for another
hour, take out the veal and use it for another dish. Strain the stock and leave
to cool. The next day it will have set to a firm jelly which can be used as
aspic, with added flavourings. Remove all fat from the surface before using.
More Beef Recipes |
General Beef Preparations
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