Gettysburg Veal Casserole Recipes

"MR. GRANT YOU TOOK HALF VEAL PRINCE ORLOFF!"

Steps:

• Preheat oven to 325.
• Dry the veal on paper towels.
• Place in a heavy casserole just large enough to hold the veal easily.
• Place the casserole over moderately high heat with the butter and oil.
• When you see the butter foam begin to subside, brown the veal lightly on all sides; this takes 10 to 15 minutes.
• Remove the veal.
• If the browning fat has burned, pour it out and add butter.
• Stir in the vegetables and herb bouquet, cover and cook over low heat for 5 minutes with out browning.
• Sprinkle salt and pepper over the veal.
• Return it to the casserole and baste with the butter in the casserole.
• Insert meat thermometer.
• Lay the blanched bacon over the meat, then cover with foil.
• Cover the casserole and set in lower third of preheated oven.
• Regulate heat so meat cooks slowly and steadily for about 1-1/2 hours.
• Baste it 2 or 3 times with the juices in the casserole.
• The roast is done at a thermometer reading of 175 degrees, or as soon as it's juices run clear yellow when the meat is pricked deeply with a fork.
• Place the veal on a hot platter and discard trussing strings.
• The veal and vegetables will have produced a cup or more of juice in the casserole.
• Remove all but 2 tablespoons of fat from them.
• Set casserole over moderate heat while scraping up any coagulated cooking juices from the bottom and sides with a wooden spoon, and mashing the vegetables into the liquid.
• Boil down rapidly if necessary; you should have 3/4 to 1 cup.
• Correct seasoning, and strain into a hot gravy boat.
• Garnish the meat platter with whatever vegetables you have chosen, and serve.
• If you are not serving immediately, return the veal and sauce to the casserole, cover partially, and set in a turned-off hot oven where it will stay warm for half an hour at least.

GETTYSBURG VEAL CASSEROLE

Steps:

• Heat 1/4 butter in a large skillet. Brown veal in batches.
• Remove to a deep roasting pan with a tight fitting cover.
• Sprinkle veal with salt and pepper.
• Spoon mushroom soup over top.
• Heat 1/4 cup of butter in same skillet, add onions and saute' until golden.
• Place onions on top of soup and veal mixture.
• Add 1/4 cup of wine, seasoned salt, and tabasco to skillet; bring to a boil, scrapping browned bits on the bottom of the pan.
• Pour over the onion.
• Bake covered for 1 hr 20 minutes.
• Remove cover and add sour cream, sprinkle with salt and pepper.
• Stir gentlly.
• Bake uncovered for 10 minutes.
• Serve over rice or noodles.

VEAL CASSEROLE

Steps:

• .melt the butter. Brown veal on both sides and remove from the fat.
• stir in the flour and stock.
• when well blended, add salt, pepper, herbs, cloves, sliced carrots and whole onions.
• bring to the boil and add the veal.
• place in an ovenproof dish cover and bake in a medium oven for 2 1/2 hours.
• Strain sauce, and thicken with a little flour, then pour over the meat.
• garnish with parsley.