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This recipe was posted in reply to a message board request. It is from the "Choice Common Markets" cookbook, West Germany section (1973). This is a wonderful dish, and appeals even to those who are not fond of "German food". *Cooking time depends on the weight of the veal. I posted it as "25 minutes" (meaning about 25 minutes per pound of veal), because Zaar wouldn't let the post go through without a specific "cooking time".
Leg of ...
Units: US | Metric
Serving Size: 1 (313 g)
Servings Per Recipe: 1
The following items or measurements are not included:
boned legs of veal