Veal Recipes

Fricassee of Veal

fricasse of veal
fricasse of veal

YIELD : 50 portion      EACH PORTION : about 3 oz , meat , 8 oz sauce

STEP ONE

Ingredients Quantity
Forequarter veal
trimmed,cut
(1 inches cubes)

Sachet bags:
Parsley stems

Bay leaf

Thyme

Peppercorns
crushed
17 lb




4 oz

1

1 tsp

1 tsp

METHOD

Bring 2 gallons of water to boil in 6 gallon heavy duty pot. Add meat to boiling water
and stir with wooden paddle to separate meat.When water returns to boil , drain off
water and again cover meat with cold water and bring to a boil.

Add sachet bag and simmer 1½ hours.Skim all scum from the top of stock as soon as it starts to form .Skim until stock is clear.

STEP TWO

INGREDIENTSQUANTITY

Pearl onions ,
medium  
to small
 

100


METHOD


3. Place onions in sauce pan , cover with cold water and cook slowly
until nearly tender.

STEP THREE

INGREDIENTSQUANTITY
Mushroom caps
, small  washed
Butter
Lemon
Dry white vine
(optional)
 
100

4 oz
juice of 1
8 oz

 

METHOD


4. Saute mushroom caps in butter with lemon juice and wine until
tender.

STEP FOUR

INGREDIENTSQUANTITY

Butter  
Flour
 
1 lb
1 lb

METHOD


5 . In a heavy pot make roux with butter and flour.Cook for 5
minutes .Do not brown.

STEP FIVE

INGREDIENTSQUANTITY

Veal stock  
salt

from cooking veal
to taste

METHOD

6 . Remove sachet bag when meat is cooked and drain off stock.Add wheal stock obtained from cooking veal for this recipe with liquor from onions and mushrooms to roux, stirring until thickened and smooth .Season with salt and and adjust consistency.
7 . Add meat , drained mushrooms and Onions , stirring gently to combine.Hold for service.Serve 8 oz ladle sauce containing 3 oz . cooked , meat per portion.

 

 

Hungarian Veal Goulash 

hungarian veal goulash recipe
hungarian veal goulash

Scale lb=pound  pt=pint=16 ounce     oz=1 ounce   gallons= 3.78 litres  qt = 32 ounce

YIELD: 50 portions     EACH PORTION : ABOUT 4 oz . veal

STEP ONE

INGREDIENTSQUANTITY
Veal boneless trimm
ed, cut ( 1 in cubes)
Salad oil
Onions , small dice

17 lb
 
1 pt
6 lb
 

METHOD


1. Saute meat in hot oil and braise with onions.Reduce liquid to ¹/³.
 

STEP TWO

INGREDIENTS

(1) 17 lb veal boneless trimmed,cut in (1 inches in cubes)

(2) 1 pt salad oil

(3) 6 lb onions small diced

METHOD

2 . Add paprika; stir; then add flour. Cook 5 minutes blending well.Add sachet bag ,brown stock and tomato puree.Bring to a boil.Cover and braise at 350°F. in oven about 1 hour or until tender.
 

STEP THREE

INGREDIENTSQUANTITY
Salt
Pepper
Sour cream

to taste
to taste
1 qt
 

METHOD

3 . Remove cooked meat.Adjust seasoning and hold for service.Sour cream may be served on the side as an optional accompaniment. Spaetzli is usually served with goulash.

 

 

Brown Stock

brown stock

Scale : lb=pound  gallon =3.78  litres tsp =teaspoon  

YIELD : about 4½ gallon

STEP ONE

INGREDIENTSQUANTITY
Beef Bones25 lb

METHOD

 Review preparation of stock.Cut bones with meat saw.Place the bones in large roasting pan and brown in preheated oven at 375°F.Turn bones occasionally to brown uniformly. Remove bones from pan and place in stock pot.

STEP TWO

INGREDIENTSQUANTITY
Water to cover


About 6
gallons
 

METHOD

Drain fat from pan and reserve. Deglaze roast pan with part of water to dissolve crusting Cover bones with cool water and deglazing liquor and bring to a boil.. Reduce heat and simmer for 3 hours.
 

STEP THREE

INGREDIENTSQUANTITY
Mirepoix:  
 
Onions

Celery

Carrots
Tomatoes
canned

 
Bay leaves

Thyme

Peppercorns
crushed

Cloves,whole
Parsley stems
2 lb

1 lb

 
½ NO 10
can


3

1 tsp

1 tsp


6

METHOD

Saute vegetables for mirepoix in reserved fat until brown.Add mirepoix ,tomatoes,spices,herbs to stock Simmer for an additional 3 hours Strain through china cap and cheesecloth.Vent and cool.Refrigerate.Use as required