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INGREDIENTS

1 lg Onion
1 tb olive oil
DIRECTIONS
Sea salt and black pepper
1 tb Dijon justard
1/2 c Cream, heavy
2 tb Butter
Seasoned flour
1 1/2 lb Veal, boneless
1 1/4 c Veal stock or chicken stock
5 Sprigs dill

Servings

INSTRUCTIONS

Trim the veal into neat even pieces. Peel and chop the onion quite finely. Heat the butter and oil in a flameproof casserole and cook the onion until golden. Toss the veal in seasoned flour and add to the onion. Cook until lightly browned, stirring, then add the heated stock. Stir until blended. Remove enough leaves from the sprigs of dill to give 2 tbsp when chopped. Set aside the leaves. Add the sprigs, salt, pepper, and mustard to the casserole and cover. Simmer gently for 1 1/4 hours or until the veal is tender. Lift out the dill sprigs and throw away. Add the cream, stir until blended, then add the chopped dill and stand for a few moments before serving. Serve with new potatoes or rice and a green salad. Source: The Herb Book by Arabella Boxer & Philippa Back Shared by: Sean McCormick Posted to MM-Recipes Digest V4 #064 by "Sean McCormick" on Mar 4, 1997.

NOTES

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Veal in Mustard and Dill Sauce

1 lg Onion 
1 tb olive oil 
  DIRECTIONS 
  Sea salt and black pepper 
1 tb Dijon justard 
1/2 c Cream, heavy 
2 tb Butter 
  Seasoned flour 
1 1/2 lb Veal, boneless 
1 1/4 c Veal stock or chicken stock 
5  Sprigs dill

Trim the veal into neat even pieces. Peel and chop the onion quite finely.  Heat the butter and oil in a flameproof casserole and cook the onion until  golden. Toss the veal in seasoned flour and add to the onion. Cook until  lightly browned, stirring, then add the heated stock. Stir until blended.  Remove enough leaves from the sprigs of dill to give 2 tbsp when chopped.  Set aside the leaves. Add the sprigs, salt, pepper, and mustard to the  casserole and cover. Simmer gently for 1 1/4 hours or until the veal is  tender.    Lift out the dill sprigs and throw away. Add the cream, stir until blended,  then add the chopped dill and stand for a few moments before serving. Serve  with new potatoes or rice and a green salad.    Source: The Herb Book by Arabella Boxer & Philippa Back Shared by: Sean  McCormick  Posted to MM-Recipes Digest V4 #064 by "Sean McCormick" <turtle@rttinc.com>  on Mar 4, 1997.

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Nutrition

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Serving Size: 1 Serving (242g)
Recipe Makes: 4 Servings

Calories: 197
Calories from Fat: 163 (83%)

Amt Per Serving		% DV

	Total Fat 18.1g	24 %
	Saturated Fat 10.7g	54 %
	Monounsaturated Fat 5.4g
	Polyunsanturated Fat 0.9g
Cholesterol 56.4mg		17 %
Sodium 96.1mg		3 %
Potassium 117.2mg		3 %
Total Carbohydrate 7g		2 %
	Dietary Fiber 1.1g	5 %
	Sugars, other 5.9g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 197

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