Show A o 8 Braised Veal Braising Is a combination of ot st stewing stewIng stew stew- w- w Ing and roasting The surface of the meat is usually seared In hot fat tat then placed In a casserole or other baking dish with a cover er seasonings Including lag ing vegetables If It liked and a little water are added and the whole cooked s slowly lowly in the oven oven ven Such cuts of ot veal eat as the shoulder the breast the fore shank the flank rolled called and even the neck seek are ace suited salted to this method states the the United States D Department of AgrIculture Ag Ag- |