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VEAL ROAST
9 lbs. veal roast 3 tablespoons cooking oil
Salt and pepper 2 bay leaves
Flour 4 cups water
Season meat and dredge with flour. Heat canner, add oil, and brown meat well on all sides. Place cooking rack and roast in canner.
Add bay leaves and water. Close cover securely. Place pressure regulator on vent pipe and COOK 45 MINUTES at 15 pounds pres-
sure. Let pressure drop of its own accord. 15-18 servings.
GOURMET VEAL STEAK
12 lbs. veal round steak, 2 lemons, thinly sliced
cut into serving pieces 2 chicken bouillon cubes
¼ cup cooking oil 1 cup boiling water
1 tablespoon salt, or as desired 1 cup sherry
1 teaspoon pepper
Heat canner, add oil, and brown meat. Sprinkle with salt and pepper; top with lemon slices. Add bouillon cubes dissolved in boiling
water and wine. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pres-
sure drop of its own accord. 24 servings.
BRAISED VEAL
9 lbs. veal roast 1 tablespoon salt, or as desired
¼ cup cooking oil ¼ teaspoon thyme
1 onion, minced 4 cups water
Heat canner, add oil, and brown meat well on all sides. Place cooking rack and roast in canner. Add onion, seasonings, and water.
Close cover securely. Place pressure regulator on vent pipe and COOK 45 MINUTES at 15 pounds pressure. Let pressure drop of its
own accord. 15-18 servings.
TANGY VEAL CHOPS
18 veal chops, ¾ inch thick 3 tablespoons lemon juice
3 tablespoons cooking oil 2 onions, chopped
Salt and pepper 2 cups water
2 teaspoons paprika 20 stuffed olives, sliced
½ cup brown sugar
Heat canner, add oil, and brown chops on both sides. Combine seasonings, brown sugar, lemon juice, onion, and water. Pour over
meat. Sprinkle olives over top. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. Remove meat, thicken gravy, if desired. 18 servings.