Saturday, November 5, 2016

Yvonne King's Veal Tender

Yvonne King's Veal Tender

2 1/2 lbs. filet of veal
3/4 cup chicken broth
1/4 cup lemon juice
2 tbsps. vegetable oil
1/4 cup onion flakes
2 tbsps. celery flakes
1 tbsp. parsley flakes
2 tsps. seasoned salt
1/2 tsp. ground savory
1/4 tsp. ground black pepper
2 tbsps. butter (or margarine)
1/2 lb. fresh mushrooms, sliced
1 cup sweet sherry

Place veal in bowl with tight-fitting lid (or plastic bag). Combine broth, lemon juice, vegetable oil, onion, celery and parsley flakes, seasoned salt, savory and black pepper; mix well. Pour over meat, cover or seal. Marinate 12 hours (or longer) in refrigerator. Remove meat to rack in roasting pan, add marinade. Bake uncovered in preheated 350 degrees F. oven 1 and 1/4 hours. In a small skillet, melt butter (or margarine); add mushrooms, saute 5 minutes. Add sherry to roast. Roast 5 minutes longer. Slice and serve with pan gravy. Serves 6.

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