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 pressure 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.
PRESSURE COOKING ENTREES
Try these suggested entrees. Then experiment with entrees of your own. Entree recipes are cooked at 15 pounds pressure. Always remem- ber to select foods that cook in the same length of time. Favorite recipes may be adjusted to pressure cooking by following the general directions for the particular type of food being cooked. Decrease the length of cooking time by
DO NOT FILL CANNER OVER
These recipes are intended for pressure cooking and should not be canned.
COOKING RECIPES: ENTREES
SPAGHETTI MEAT SAUCE
6 | lbs. ground beef | 3 | |
4 | onions, chopped | 3 | quarts tomato juice |
4 | cloves garlic, minced | ¼ | cup sugar |
2 | cups chopped celery | ½ | teaspoon cayenne pepper |
2 | green peppers, diced | 2 | tablespoons oregano |
1 | tablespoon salt, or as desired |
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Heat canner and brown beef. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Serve sauce over spaghetti and sprinkle with Parmesan cheese.
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