| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 | lg | Veal breast with pocket |
| 1 | Jar duck sauce | |
| 1 | pk | Onion soup mix |
| 1 | c | O.J. or pineapple juice |
| 1 | c | Sweet red wine |
| 1 | c | Ketchup |
INSTRUCTIONS
Source - Mataamim Cookbook Cover veal with duck sauce and sprinkle with onion soup. Combine all other ingrdients and pour over roast. Put overnight in refrigerator. Bake covered in 350 degree oven for 2 hours ans then uncovered for 1 hour. I usually cook uncovered a little longer so that it is very soft. Posted to JEWISH-FOOD digest V97 #250 by [email protected] on Sep 16, 1997
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