Veal Dishes Highlight at Brownstone Inn on Route 352
The Brownstone Inn in Glen Mills features veal as a strong entree, notably a Veal Cordon Bleu style dish with ham and Mornay sauce, accounting for about 18 to 22 percent of veal sales. The article discusses veal’s place in the menu and preparation notes, including stuffing and rolling techniques.
MENTIONED IN THIS ARTICLE
Glen Mills
Harry Miller
Judy's Casserole: Stuffed Veal Rolls Recipe Note
A homey feature highlights Judy Furlow an elementary teacher seeking quick nutritious meals. The casserole blends bread crumbs milk ham pork and Parmesan and pairs with greens and salad. A side note discusses pineapple ripeness indicating a small local interest in cooking and produce knowledge.
MENTIONED IN THIS ARTICLE
Judy Furlow
Ays
Judy
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A continuation notes making strawberry preserves in a large kettle from page 9. Stir in pectin and bring to a hard boil. Process the mixture for about 1 minute and ladle into eight ounce jelly jars.
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Directions describe mashing berries in a heavy pan, cooking until thick, then gradually adding sugar and boiling briefly before canning. Also mentions a favorite Italian Strawberry Ice recipe, with steps to blend berries, strain juice, mix with puree, and chill in trays or refrigerator.
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