Boning a Veal Loin

INGREDIENTS

INSTRUCTIONS

On a cutting board, place the meat, fat side down. Using a boning
knife, remove the long rib bones. Cut the tenderloin along the
backbone and continue cutting away the meat from between the bones to
remove the meat in one piece. Remove the backbone and trim the fat
from the meat.
Converted by MC_Buster.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat);
0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C52
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”