Presto 01781 Handbuch PDF herunterladen (Seite 24)

CHINESE PINEAPPLE LAMB

6 lbs. boneless lamb, cut into

1½-inch cubes

¼ cup cooking oil

2 cups chopped onion

4 cups sliced celery

4 3-ounce cans mushrooms

Salt and pepper

3 cups beef stock

2 16-ounce cans bean sprouts,

drained

4 20-ounce cans pineapple

chunks, drained

3 tablespoons cornstarch

½ cup soy sauce

Heat canner, add oil, and brown meat. Add onion and celery; brown lightly. Add mushroom liquid,

seasoning, and beef stock. Close cover securely. Place pressure regulator on vent pipe and COOK 10

MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Add bean sprouts, pineapple,

and mushrooms. Blend cornstarch and soy sauce and stir into mixture. Cook until thickened, stirring

carefully. If desired, serve over chow mein noodles or steamed rice. 20-24 servings.

VEAL ROAST

9 lbs. veal roast

Salt and pepper

Flour

3 tablespoons cooking oil

2 bay leaves

4 cups water

Seasonmeatanddredgewithour.Heatcanner,addoil,andbrownmeatwellonallsides.Place

cooking rack and roast in canner. Add bay leaves and water. Close cover securely. Place pressure

regulator on vent pipe and COOK 45 MINUTES at 15 pounds pressure. Let pressure drop of its own

accord. 15-18 servings.

GOURMET VEAL STEAK

12 lbs. veal round steak, cut into

serving pieces

¼ cup cooking oil

1 tablespoon salt, or as desired

1 teaspoon pepper

2 lemons, thinly sliced

2 chicken bouillon cubes

1 cup boiling water

1 cup sherry

Heat canner, add oil, and brown meat. Sprinkle with salt and pepper; top with lemon slices. Add

bouillon cubes dissolved in boiling water and wine. Close cover securely. Place pressure regulator

on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.

24 servings.

BRAISED VEAL

9 lbs. veal roast

¼ cup cooking oil

1 onion, minced

1 tablespoon salt, or as desired

¼ teaspoon thyme

4 cups water

Heat canner, add oil, and brown meat well on all sides. Place cooking rack and roast in canner. Add

onion, seasonings, and water. Close cover securely. Place pressure regulator on vent pipe and COOK

45 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 15-18 servings.

TANGY VEAL CHOPS

18 veal chops, ¾ inch thick

3 tablespoons cooking oil

Salt and pepper

2 teaspoons paprika

½ cup brown sugar

3 tablespoons lemon juice

2 onions, chopped

2 cups water

20 stuffed olives, sliced

Heat canner, add oil, and brown chops on both sides. Combine seasonings, brown sugar, lemon juice,

onion, and water. Pour over meat. Sprinkle olives over top. Close cover securely. Place pressure

regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure. Let pressure drop of its own

accord. Remove meat, thicken gravy, if desired. 18 servings.

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