Myrna Rosen's Veal Delicieuse

Ingredients

• 1.1 kg veal, breast, shoulder or chops
• 2.5 ml dry mustard
• 3.5 ml salt
• 4.3 ml pepper
• 5.5 ml garlic powder
• 6.3 ml ground ginger
• 7.3 ml seasoning salt
• 8.1.5 ml cayenne pepper
• 9.3 ml paprika
• 10.0.25 chicken bouillon cube, crushed
• 11.1 onion, diced
• 12.2 stalks celery, diced
• 13.2 carrots, diced
• 14.1 green pepper, diced
• 15.250 g mushrooms, sliced
• 16.1 clove garlic, crushed
• 17.250 ml water
• 18.bay leaves
• 19.peppercorns
• 20.10 ml cornflour, mixed to a paste with water

Method

1. 1.Rub meat with the mustard and season with salt, pepper, garlic powder, ginger, seasoning salt, cayenne and paprika.
2. 2.Combine the crushed bouillon cube with the diced vegetables and garlic and place half of the mixture in the bottom of a roasting pan.
3. 3.Place meat on top and cover with remaining vegetables.
4. 4.Pour water over, add bayleaves and peppercorns.
5. 5.Cover with foil and bake in 180°C (350°F) oven until tender — approximately 2 hours.
6. 6.Uncover, increase heat to 230°C (450°F) and allow to brown for 30 minutes.
7. 7.Thicken juices with cornstarch mixed to a paste with water.

Notes

• Source: page 24 of Adobe Scan 24 Feb 2026.pdf.