IMPERIAL VERSIONS OF RECIPES
4 lb veal brisket (with bones)
2 small onions, sliced
Sprinkle veal with garlic powder to taste and rub in; turn over and repeat on other side. Repeat on both sides with paprika. Spread onions in bottom of roasting pan. Place veal on top. Pour about 1-1/2 cups water into pan. Cover with lid and roast in 325°F oven for 2 to 2-1/2 hours, adding more water if necessary, until meat is fork-tender.
MEATBALLS IN TOMATO SAUCE
2 lb ground veal or other ground meat
1/2 cup matzo meal or bread crumbs
48 fl oz tomato juice
2 tbsp chili sauce
2 tbsp grape jelly
Meatballs: In bowl, mix together ground veal, eggs, matzo meal and generous sprinkle garlic powder. Form into balls.
Tomato Sauce: In saucepan, stir together tomato juice, chili sauce and grape jelly; bring to boil. Add meatballs to saucepan; cook for about 1 hour.
MANDELBROIT & BISCOTTI