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veal shoulder butter salt Chinese Szechuan pepper carrots garlic freshly chopped parsley basil tarragon thyme bay leaf frozen small boiling onions tomatoes
Viewed: 28 - Published at: 6 years agoIngredients
- 2 1/2 to 3 lb. veal shoulder
- 4 Tbsp. butter or margarine
- 1 tsp. salt
- 1 tsp. coarsely crushed Chinese Szechuan pepper or black pepper
- 8 small carrots, peeled
- 2 whole cloves garlic, unpeeled
- 2 Tbsp. freshly chopped parsley
- 1 tsp. dried basil
- 1 tsp. dried tarragon
- 1 tsp. dried thyme leaves
- 1 small bay leaf, crumbled
- 1 lb. frozen small boiling onions
- 2 whole tomatoes, wedged
Method
- You start with baked potatoes, scoop out the shells, mash the cooked potato with a blend of butter, seasonings and tuna.
- This is a nutritious and economical main dish.
