Kalfsgehakt Minced Veal Food

KALFSVLEESCH - ROAST VEAL

Kalfsvleesch - Roast Veal image

Hollanders like plain, substantial food and lots of it. This easy recipe comes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Veal

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

4 lbs veal roast
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
3 tablespoons fat or 3 tablespoons drippings

Steps:

Preheat oven to 325°F.
Mix dry ingredients together; dredge veal with mixture.
Place on a rack in an open roasting pan, place in oven and roast until tender (allowing 25 minutes per pound).
Baste occasionally with melted drippings.

Nutrition Facts : Calories 513, Fat 26.9, SaturatedFat 11.6, Cholesterol 255.2, Sodium 635.9, Carbohydrate 4.1, Fiber 0.2, Protein 59.1

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