VEAL ROAST
9 lbs. veal roast | 3 | tablespoons cooking oil |
Salt and pepper | 2 | bay leaves |
Flour | 4 | cups water |
Season meat and dredge with flour. Heat canner, add oil, and brown meat well on all sides. Place cooking rack and roast in canner. Add bay leaves and water. Close cover securely. Place pressure regulator on vent pipe and COOK 45 MINUTES at 15 pounds pres- sure. Let pressure drop of its own accord.
GOURMET VEAL STEAK
12 | lbs. veal round steak, | 2 | lemons, thinly sliced |
| cut into serving pieces | 2 | chicken bouillon cubes |
¼ | cup cooking oil | 1 | cup boiling water |
1 | tablespoon salt, or as desired | 1 | cup sherry |
1 | teaspoon pepper |
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Heat canner, add oil, and brown meat. Sprinkle with salt and pepper; top with lemon slices. Add bouillon cubes dissolved in boiling water and wine. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pres- sure drop of its own accord. 24 servings.
BRAISED VEAL
9lbs. veal roast ¼ cup cooking oil
1onion, minced
1tablespoon salt, or as desired ¼ teaspoon thyme
4cups water
Heat canner, add oil, and brown meat well on all sides. Place cooking rack and roast in canner. Add onion, seasonings, and water. Close cover securely. Place pressure regulator on vent pipe and COOK 45 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.
TANGY VEAL CHOPS
18 | veal chops, ¾ inch thick | 3 | tablespoons lemon juice |
3 | tablespoons cooking oil | 2 | onions, chopped |
| Salt and pepper | 2 | cups water |
2 | teaspoons paprika | 20 | stuffed olives, sliced |
½cup brown sugar
Heat canner, add oil, and brown chops on both sides. Combine seasonings, brown sugar, lemon juice, onion, and water. Pour over meat. Sprinkle olives over top. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Remove meat, thicken gravy, if desired. 18 servings.
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