Braised Veal Recipe
Take a piece of the veal shoulder weighing about five pounds. Have the
bone removed and tie up the veal meat to make it firm. Put a piece of
butter the size of half an egg, along with a couple of shavings of
onion, into a crockpot or stone crock and allow it to become hot. Salt and
pepper the veal and put it into the crockpot, cover it tightly and
put it over a medium flame until the meat is brown on both sides,
turning it occasionally.
Then set the crockpot back on the stove, where it will simmer slowly
for aprrox. two hours and a half cooking time. Prior to placing the meat back on
the stove, check if the juice of the braised veal meat along with the butter
don't make gravy enough, and if not, put in about two tablespoons
of hot water. When the gravy is cold it will be similar to jelly. It can
be served hot with the hot meat, or cold with the cold meat.