Veal in Jars

fromTopatoDarth Vader555359581
"Instead of freezing your veal, make veal in jars - both practical and delicious."
Be the first to cook this recipe
  • Views15
  • Views per month1
  • Views per week0
  • Rating4 out of 5


  • veal
  • salt - 1 tbsp per 2 lb (1 kg) meat


Cut up the veal, salt it well and leave it at an angle for 12-18 hours to drain out the blood.

Then pack it tightly into jars and close with strong caps.

If boiling young veal in jars, do so for about 2 hours; if boiling older veal, boil for 2.5 - 3 hours.find similar recipes here

5 0
4 1
3 0
2 0
1 0
Give your rating:


Be the first to comment on Facebook

More from categories