On Sat, 07 Feb 2015 08:44:32 -0800, JRStern >
wrote:

>On Sat, 07 Feb 2015 11:15:01 -0500, Brooklyn1
> wrote:
>
>>On Sat, 07 Feb 2015 08:06:24 -0500, Ed Pawlowski > wrote:
>>
>>>On 2/7/2015 2:22 AM, sf wrote:
>>>
>>>>
>>>> I've said this before and I'll say it again. I used to be able to
>>>> find both breast of veal and breast of lamb to stuff (inexpensive).
>>>> Haven't seen either of those in a very long time.
>>>>
>>>>
>>>
>>>I've not seen the breast of veal in over 10 years now. Slow cooked in
>>>tomato sauce it was fantastic.
>>
>>A very fatty cut which is why the low price, more than half is fat.
>>Braised breast of veal was very popular during the '50s, my mother
>>made it often.
>>
>>Teliatyna z Pidlyvoiu Iz Ikry (Braised Veal With Caviar Sauce).
>>
>>To serve 6 to 8.
>>
>>3 tablespoons of butter.
>>1 cup of thinly sliced onions.
>>1 carrot, scraped and cut into 1/ 2 inch rounds.
>>4 sprigs of parsley.
>>2 stalks of celery with their leaves, cut into 2-inch lengths.
>>3 bay leaves.
>>3 whole cloves.
>>1 tablespoon of finely chopped lemon peel.
>>3 tablespoons of vegetable oil.
>>3 1/ 2 to 4-pounds of boneless veal and securely tied.
>>1 cup of dry white wine (Sauvignon Blanc).
>>Salt
>>Freshly ground black pepper
>>2 teaspoons of potato starch dissolved in 2 tablespoons of cold water.
>>2 tablespoons (1 ounce) black caviar.
>>1/8 teaspoon of fresh lemon juice.
>>
>>In a heavy 6-quart casserole, melt the butter over high heat.
>>Add the onions, carrot, parsley, celery, bay leaves, cloves and
>>lemon peel and cover the pan. Lower the heat and simmer for
>>about 15 minutes, until the vegetables are soft but not brown.
>>Set aside.
>>
>>Preheat the oven to 325° F. In a heavy 10- to 12-inch skillet,
>>heat the 3 tablespoons of oil over high heat until a light haze
>>forms above it. Add the veal and brown for 8 to 10 minutes,
>>turning it every 2 or 3 minutes so that it browns evenly on all
>>sides. Then place it on top of the vegetables in the casserole
>>and pour in the wine. Bring to a boil over high heat, sprinkle the
>>meat liberally with salt and a few grindings of black pepper and
>>cover the casserole tightly. Braise in the center of the oven
>>for 1 1/ 4 hours, turning the veal over after 45 minutes.
>>
>>When the veal is tender, transfer it to a heated platter, cut
>>away the strings and carve the meat into 1/4 inch-thick slices.
>>Arrange them, slightly overlapping, down the center of a large
>>platter and cover the platter loosely with foil to keep the meat
>>warm while you make the sauce.
>>
>>Quickly strain the entire contents of the casserole through a fine
>>sieve into a bowl, pressing down hard on the vegetables with the
>>back of a large spoon before discarding them. Skim off any
>>surface fat and return the braised juices to the casserole.
>>Stir in the dissolved potato starch. Then bring the sauce to a boil
>>over high heat, stirring constantly until it is lightly thickened and
>>smooth. Reduce the heat to low and gently stir in the caviar and
>>lemon juice and taste for seasoning. Pour in the sauce over the veal
>>and serve at once, or if you prefer, serve the sauce separately.
>>
>
>That sounds fantastic, thanks!
>
>Can't recall that I've really had much veal other than in Italian
>style cutlets parmigiana or saltimboca. Then about a year ago I did
>have a veal chop somewhere and thought it was excellent and have been
>meaning to get back on that.
>
>J.

Ground veal steaks are fantastic.