Presto Electric Pressure Washer Veal Roast, Gourmet Veal Steak, Braised Veal, Tangy Veal Chops

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. 15-18 servings.

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

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. 15-18 servings.

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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