The Complete Beverley Sutherland Smith Cookbook
Pot-roasted Veal in the Italian Manner
Page 123
Cuisine: Italian | Course Type: Main Courses
(1 review)
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Recipe Review
bunyip from Melbourne, VIC
Dead easy, just a suitable piece of veal studded with garlic and rosemary, browned and pot-roasted in white wine. Takes nearly two hours. Leftovers make delicious sandwiches.
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