Veal

American Farm Style Sausage#1

• 240 ml water
• 55 gr fine dry bread crumbs
• 8 gr salt
• 8 gr pepper
• 2 gr nutmeg (ground)
• 2 gr mace (ground)
• 1 gr sage (ground)

Andouille

• 1 cornbread (pan)
• 950 ml chicken stock
• 130 gr andouille (finely chopped)
• 120 gr onions (finely chopped)
• 65 gr tasso (finely chopped)
• 60 gr green onions (finely)
• 55 gr margarine
• 50 gr celery (finely chopped)
• 45 gr mushrooms (fresh)
• 34 gr bell pepper (finely)

Bamieh Or Okra Stew

• 2 okra
• 2 onions
• 2 garlic (cloves)
• 1 lemon
• 900 gr lamb
• 150 gr tomatoes
• 55 gr butter
• 8 gr tomato paste

Bangers Or Oxford Sausages

• 1 egg
• 130 gr pork (lean)
• 130 gr veal (lean)
• 95 gr pork fat
• 3 gr salt
• 2 gr sage (dried)
• 2 gr loosely packed (finely grated)
• 1 gr black pepper
• 1 gr cayenne pepper
• 1 gr thyme (dried)

Barley With Sun

• 1 1/2 barley
• 1,100 ml boiling water
• 26 gr butter (unsalted)
• 4 gr salt
• 1 gr pepper (freshly ground)
• 10 slices oil packed sun tomato (dried)
• 1 slice bunch scallions

Barvarian Veal With Asparagus

• 1 onion
• 1 pepper
• 700 gr asparagus
• 525 gr veal
• 475 ml beef broth
• 450 gr asparagus (frozen)
• 130 gr carrots
• 60 ml lemon juice
• 10 ml vegetable oil
• 8 gr unbleached flour

Basic Broth

• 4 garlic (cloves)
• 4 balck peppercorns
• 2 celery sticks
• 2 carrots
• 1 onion
• 1 bunch flat leaf parsley
• 1/2 celery root
• 3,800 ml water (cold)
• 3,200 gr soup kettle with salt
• 270 gr chicken necks

Bea's Unstuffed Cabbage

• 1 1/4 balls
• 850 gr tomatoes (peeled)
• 450 gr beef (ground)
• 350 gr head green cabbage
• 240 ml water
• 230 ml tomato sauce
• 120 ml honey
• 60 ml lemon juice
• 60 gr rice (raw white)
• 55 gr raisins

Birria

• 18 peppercorns
• 10 chiles cascabel
• 6 chiles anchos
• 3 chiles guajillos
• 2 lamb shanks
• 1 lamb breast
• 1 veal breast
• 1/2 onion
• 850 gr tomatoes
• 800 gr loin of pork

Blanquette Of Veal & Cauliflower

• 2 1/2 cauliflower florets
• 2 celery stalks
• 1 onion
• 1 carrot
• 1/2 lemon
• 1,400 ml low-sodium chicken broth
• 800 gr veal stew meat (boneless)
• 180 ml sour cream
• 40 gr butter (unsalted)
• 40 gr all purpose flour

Blanquette Of Veal And Cauliflower

• 2 1/2 cauliflower florets
• 2 celery stalks
• 1 onion
• 1 carrot
• 1/2 lemon
• 1,400 ml low-sodium chicken broth
• 800 gr veal stew meat (boneless)
• 180 ml sour cream
• 40 gr butter (unsalted)
• 40 gr all purpose flour

Blueprint For Veal Stew

• 2 carrots cubed (finely)
• 2 garlic (cloves minced)
• 1 patted dry (cubes)
• 1 onion thinly (sliced)
• 1 stalk celery (finely minced)
• 1 beurre manie
• 1,000 gr veal shoulder (cut into)
• 120 ml dry wine (white)
• 60 ml vegetable oil
• 45 gr butter

Bockwurst

• 3 lemon extract
• 3 eggs
• 1/4 chives
• 1,300 gr veal
• 240 ml cream
• 8 gr salt
• 6 gr pepper (white)
• 6 gr sugar
• 2 gr mace
• 1 gr sage

Bolognese Meat Sauce

• 2 garlic (cloves)
• 300 gr tomatoes
• 130 gr veal
• 60 gr onion
• 45 gr carrot
• 26 gr celery
• 20 ml olive oil
• 3 gr salt
• 1 gr pepper
• 1 gr nutmeg

Bordelaise Sauce

• 8 shallots
• 1 garlic
• 1 bouquet garni
• 750 ml wine
• 700 ml veal stock
• 130 gr marrow
• 18 gr butter
• 16 gr flour

Braised Squab In A Mold Of Vegetables

• 4 squabs
• 3 1/2 in diameter (inches)
• 2 1/2 by
• 1 onion
• 1 broccoli
• 1/4 larger (slightly)
• 550 gr turnips
• 500 gr carrots
• 425 gr butter
• 475 ml stock

Braised Veal Shanks

• 5 garlic (cloves)
• 3 sprigs rosemary
• 1/2 long
• 1,900 ml veal stock
• 1,000 gr veal shank in equal (cut pieces)
• 300 ml wine (white)
• 300 ml olive oil
• 240 ml warm water
• 230 gr onions (diced)
• 130 gr carrots (diced)

Bratwurst

• 3 ft hog casings
• 1/2 diameter
• 400 gr pork butt (lean)
• 260 gr veal
• 130 gr pork fat
• 3 gr pepper (fresh ground white)
• 1 gr allspice (ground)
• 1 gr caraway seeds (crushed)
• 1 gr marjoram (dried)

Bratwurst

• 3 feet
• 1/2 diameter
• 260 gr veal
• 130 gr pork butt (lean)
• 130 gr pork fat
• 1 gr allspice (ground)
• 1 gr caraway seeds (crushed)
• 1 gr marjoram (dried)

Breast Of Veal Stuffing

• 1 onion
• 1/4 pancetta
• 1/4 lentils
• 475 ml low-sodium chicken broth
• 30 gr arborio rice
• 16 ml olive oil
• 8 gr garlic (minced)
• 4 gr sage (chopped fresh)