Sunday, March 10, 2013

Veal Hash


Monday March 4th (Parade Day)
This used all the veal pickings from yesterday's bones, plus the remains of roast potatoes and shallots, all chopped small.  It started with veal fat from the bottom of the tupper of pickings, set sizzling in a hot pan, in which diced green peppers and onion browned.  The meat and vedge then went in, on top of which we melted some veal stock, tossed, then top-broiled in a hot oven.  Savory satisfaction.

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