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LEG OF LAMB
2 legs of lamb, 5-lbs . each
3 tablespoons cooking oil
Salt and pepper
2 cloves garlic, minced
4 cups water
Heat canner, add oil, and brown lamb. Add salt, pepper, garlic, and water. Close cover
securely. Place pressure regulator on vent pipe and COOK 50 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. 20-24 servings.
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 mush-
room 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 flour. 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.
