Looking for authentic Pennsylvania Dutch cooking recipes?  Alan's Kitchen has a large collection of authentic Pennsylvania Dutch Cooking Recipes, that you and your family will love.
Google
 
Web Alan's Kitchen Recipes

Home  | Penn Dutch | Meat | Veal | Shopping Tips | Contact Us

 

Food, Picnic, Tailgate,  Backyard Recipes and more...

>

Barbecue Recipes

>

Beverage Recipes

>

Bread Recipes

>

Cheese, Egg & Pasta Recipes
> Chili Recipes
> Cowboy Recipes
> Dessert Recipes
> Main Dish Recipes
> Penn Dutch Recipes
> Salad Recipes
> Salsa, Dip & Relish Recipes
> Sandwich Recipes
> Slow Cooker Recipes
> Soup & Stew Recipes
> Vegetable & Side Dish Recipes
Features:
> Kitchen Tips
> Ask AlansKitchen
> Backyard 
> Picnic Getaways
> Menus
> Glossary
> Ingredients
> Terms

Pressed Veal

1 - veal knuckle
1 - pound lean veal, shredded
1 - onion, sliced
1/2 - teaspoon salt
1/4 - teaspoon pepper
1/8 - teaspoon paprika
6 - hard-boiled eggs, sliced
1 - Tablespoon parsley, chopped
1/4 - teaspoon summer savory

  • Have the butcher saw through the bone of the knuckle. 
  • Separate into pieces and place in a kettle with the veal and onion. 
  • Cover with boiling water and simmer 2-1/2 hours or until veal is tender. 
  • Add the salt, pepper, and paprika.
  • Cover the bottom of a food mold with hard-boiled eggs and chopped parsley. 
  • Add a layer of veal. 
  • Alternate layers until you fill the mold. Cover with a plate; place a heavy weight on top and press. 
  • Chill in refrigerator 2 hours. 
  • Slice and serve.

* Check PA Dutch Idioms and Expressions


 

 
 
 
Powered by ... � 2006 AlansKitchen.com
Reproduction of material from any AlansKitchen pages without 
written permission is strictly prohibited
E-mail | AlansKitchen Privacy Policy