I have actually been refraining from posting veal recipes, but since a lot of my vintage cookbooks have veal recipes, I’m giving in and will post some of the more interesting ones.

And now… Hungarian Veal Balls and Noodles! From the Skinner Dinners recipe brochure.

• 3/4 lb. ground veal round
• 1/4 chopped parsley
• 2 tbsp. chopped onion
• 1 tsp. salt
• 4 cups SKINNER Medium Pure Egg Noodles
• 2 cups water
• 1 chicken bouillon cube
• 1/8 tsp. pepper
• 1/2 tsp. Spanish Paprika
• 2 tbls. olive oil

Combine veal, parsley, onion, salt, pepper and paprika; mix well.  Shape into 1-inch balls. Heat olive oil in skillet; add meat balls and cook until browned on all sides.  Add 2 cups water and bouillon cube; heat to boiling point. Cover and simmer 20 minutes, or until thoroughly heated. Cook noodles according to directions on package; turn into serving dish. Drain meat balls; saving liquid. Arrange meat balls on noodles. Season liquid with salt and pepper to taste; pour over noodles.  Serves 4.