Best Ever Veal Rolls
4 strips bacon
2 pounds veal steak 
2 c. soft bread crumbs
4 eggs, whites only 
2 T. white onion, minced
1/2 t. paprika
1 t. poultry seasoning
1/2 c. lemon juice 
1 T. all-purpose unbleached flour 
1 1/2 c. hot water
1/2 c. green olives, stuffed with pimento, chopped
    In medium skillet, over medium heat, fry bacon until it is crisp. While 
bacon is frying: Cut meat in 3 inch by 5 inch pieces. In medium bowl, add
crumbs, eggs, onion, seasonings and lemon juice and mix. Drain bacon on 
paper towels. Crumble and add to bread crumb mixture. Spread mixture on
veal pieces. Roll up and secure with toothpicks. In same skillet that was used
for frying the bacon, add veal rolls and brown over medium heat. Place veal
rolls on paper towels to drain. Add flour to skillet and blend in with bacon fat,
stirring well to loosen any bits from bottom of pan. Add water. Stir and cook
until slightly thickened. Place veal rolls in pan and turn to coat with gravy. 
Cover and reduce heat to low. Simmer until tender, about 1 hour, turning 
at least once or twice. Place veal rolls on hot platter. Drizzle sauce over veal 
rolls. Sprinkle olives over all. Makes 10 rolls. 

Sausage
11 oz. boneless pork shoulder, trimmed of excess fat, cubed
8 oz. lean boneless veal, trimmed of excess fat, cubed
1/4 pound Canadian-style bacon, sliced
1/2 t. garlic, minced
1/4 t. fennel seed
1/2 t. white sugar
1/2 t. lemon juice
1/2 t. sweet paprika
2/3 t. dried thyme 
2 t. extra virgin olive oil
grainy mustard for dipping when served
    In bowl of food processor, process pork, using an on/off motion, until 
coarsely chopped. Place pork in a large bowl. In bowl of food processor, 
process veal and bacon continuously for about 45 seconds until meat is 
finely ground. Add to pork in bowl. Add remaining ingredients except 
mustard. Mix well. Divide mixture into 4 equal portions. Shape each portion 
into log about 4 inch by 1 1/2 inches. Cut 4 pieces of cheesecloth, about 8 
inches by 4 inches. Place on work surface. Onto each piece, place a sausage. 
Roll meat in cheesecloth and tie ends. Trim excess cloth with scissors. Brush 
each sausage with oil. Preheat broiler. Place sausages on a rack. Broil, 
turning several times until uniformly browned. Place sausages in oven and 
cook 8 minutes more. Before serving remove cheesecloth casing. Serve
with grainy mustard for dipping. Serves 4.  

Veal Stew with Rosemary
2 pounds veal leg, boned
1/2 t. cayenne pepper
juice of half a lemon
1 c. dry white wine
Bouquet Garni
1/2 t. dried rosemary or 1 t. fresh
1 carrot, peeled, cut into bite-size chunks
8 to 10 pearl onions
1/2 pound mushrooms, rinsed, sliced
1 celery rib, chopped
    Cut meat into bite-size pieces and place in large pot. Add cayenne pepper
and lemon juice. Cover with cold water. Slowly bring to a boil, removing the
scum with a slotted spoon. Add wine and Bouquet Garni. Cover and simmer
gently for about 45 minutes or until meat is partially tender. Add rosemary,
carrot, onions, mushrooms and celery. Cover and simmer gently for 30 
more minutes. Serves 6. 

Veal Paprika with Tomato Sauce
1 1/2 c. water
1 envelope Lipton Tomato Vegetable soup mix
1 c. reduced fat sour cream 
2 pounds veal steak, cut in 2 inch squares, fat trimmed
2 T. unsalted butter  
4 oz. fresh mushrooms, rinsed well, chopped
1/2 t. paprika
    Preheat oven to 350 degrees. In a sauce pan, over high heat, add water
and bring to a boil. Stir in soup mix and reduce heat to medium high. Cover
and simmer 10 minutes. Meanwhile, in a large frying pan, melt butter over 
medium high heat. Add veal and brown. When veal is browned, place veal on 
paper towels to drain. Add veal to 2 quart casserole that has been sprayed 
with no-stick cooking spray. Add mushrooms and seasonings. Pour sauce 
over veal. Cover and bake for 1 hour or until meat is tender. Serves 6 to 8. 

Milanese Veal or Veal Marsala
1 pound veal cutlets, pounded very thin
1 stick or 1 c. unsalted butter  
2/3 c. Marsala wine
juice of 1/2 lemon or 1/4 c. 
    Wipe veal with paper towels, so flour adheres better. Place flour in small
bowl. Dredge veal in flour. Shake off any excess flour. Place on plate. In 
large frying pan, over medium high heat, add butter. Heat for a minute or 
two. Put veal in and cook for one minute on each side. Do not over cook.
Should be light grey in color. Move cooked veal to plate. Add wine to juices 
in pan and stir. Allow to heat for 1 minute. Add lemon juice and stir. Allow 
to heat for 1 minute. Add veal. Turn each slice to coat with juice. Simmer 
for 2 or 3 minutes. Place veal on serving platter. Pour sauce over veal. 
Serves 4.  

Veal Piccata     
1 1/2 pounds thin slices of veal scallopini, (Italian for veal flattened by 
pounding, usually dredged in flour or breadcrumbs and sauteed quickly)
1/2 c. all-purpose unbleached flour 
4 T. unsalted butter 
2 T. extra virgin olive oil
3 T. lemon juice
1/2 c. dry white wine
1/2 c. low sodium beef broth
2 T. parsley, finely chopped
thin slices of lemon, peeled
    Spread flour over large sheet of wax paper. Coat each slice of veal with
flour, shaking off any excess. Place floured meat on new sheet of wax 
paper. In large skillet, heat 2 T. butter and extra virgin olive oil until hot 
but not smoking. Add veal slices to skillet, just as many as will fit. Cook 
over high heat about 2 minutes to brown one side, then turn and brown the 
other side. When browned, transfer to platter covered with paper towels to 
drain. Keep warm. Continue in the same manner until all scallopini is 
cooked. Leave pan drippings in skillet. Add lemon juice, white wine and 
broth. Heat to boiling and boil for 2 to 3 minutes, stirring to loosen browned 
particles in bottom of skillet. Add parsley and 2 T. butter, bit by bit. Stir 
until butter has melted and is well combined. Place scallopini in skillet and
heat for just a minute or two, turning each in sauce. Arrange scallopini on 
serving platter. Pour sauce over. Garnish with lemon sliced. Serves 4. 

Braised Veal with Curry
3 pounds center-cut, boned shoulder of veal, rolled and tied
1 3/4 t. curry powder
1 pound shallots
3 T. unsalted butter  
2 t. tarragon
1 T. extra virgin olive oil
6 sprigs fresh parsley
1 bay leaf
1 t. thyme
1/4 c. all-purpose unbleached flour 
1/3 c. water
    Rub veal with curry powder. Cover and refrigerate. In medium sauce pan,
add water and bring to a boil. Drop shallots into water and boil for 1 minute.
Drain. When cool enough to handle, peel shallots. Heat 2 T. butter in sauce 
pan. Add shallots and 1 t. tarragon. Cover and let cook over low heat 10 
minutes. Preheat oven to 325 degrees. In large skillet, heat remaining butter 
over medium high heat. Add meat and brown on all sides. Move meat and 
drippings to large roasting pan or heavy casserole dish. Add shallot mixture
and remaining tarragon. Put parsley, bay leaf and thyme in square of cheese-
cloth. Tie to enclose. Add cheesecloth bag to roasting pan or casserole dish.
in small bowl, make paste of flour and water, stirring to blend. Dip 2 inch 
wide strips of cheesecloth into paste. Arrange cheesecloth around rim of pan
or dish, pressing to seal. Place in oven. Bake 75 minutes. Remove from oven 
and break seal. Slice meat and place on serving platter. Skim surface fat 
from pan juices. Spoon some of pan drippings over meat, serve remaining
juice on side. Serves 6 to 8.