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Ye Olde Boston Veal Birds Recipe

The Beer Fox says, “This tenderized veal in classic ale sauce is reminiscent of Olde English Inns and the hospitality that made them famous. With the colonization of the New World, traditions that became popular in the finest inns were carried into the new genre.”

Recommended Brew: Samuel Adams Boston Ale, Boston Beer Company, Boston Massachusetts USA

Style: American Pale Ale – Color has a deep garnet-amber glow with pristine clarity, much like a tropical sunset – Toasty, bready malt sweetness, with a complex blend of citrus bitterness, peppery spice and herbal, hoppy tones.

1-1/2 lbs. veal, sliced into 1 inch strips
½ can golden mushroom soup
2 teaspoons powdered beef bouillon
4 oz. Samuel Adams Boston Ale
2 oz water
2 tablespoons olive oil

Samuel Adams Dressing:
1 bag herb seasoned bread crumbs
1 teaspoon dry minced onion
4 oz. country sausage, fully cooked, crumbled
1 egg
4 oz. Sam Adams Boston Ale, as needed
½ C. milk

Combine all dressing ingredients, adding liquid as needed, until mixture easily sticks together.

Pound veal with tenderizing hammer until double in size. Place shaped spoon-sized helping of dressing at one end of veal strip, rolling lengthwise and securing with a toothpick. Pan sear veal birds in hot oil, turning frequently - but gently - until golden brown.

Combine mushroom soup, bouillon, Samuel Adams Boston Ale and water. Pour over veal. Bring just to a boil, cover, and reduce heat. Simmer over low heat for 30 to 40 minutes.

Serve with twice baked potatoes and fresh crowns of broccoli. Accompany with an IPA or English Pale Ale.*
Health Benefit: Rich in zinc, high quality protein, iron

Cheers!

 

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Content copyright © 2013 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.



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