The Belgian Cook Book

Recipes carried out of occupied Belgium by refugees and set down in England in 1915 — waterzooi, hochepot, chicory, the endive and the beer soups — sold to feed the country they came from.

Home › The Belgian Kitchen › Grenadins of Veal

Grenadins of Veal

Cut your veal into fairly thick cutlets, lard them with fat bacon, and braise them in the oven, with salt, pepper and butter. Dish up, and rinse the pot with a little stock, and pour it on the meat ready to serve.

Read next

← Veal Cutlets with Madeira SauceCalf's Liver a la Bourgeoise →