Veal Pot Roast(Veau Dans Le Chaudron)

* Exported from MasterCook *

VEAL POT ROAST (VEAU DANS LE CHAUDRON)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Bacon fat or salad oil
2 Garlic cloves -- cut in half
1 Veal - 1/2 leg or
3 or 4 lb rolled shoulder
1 t Salt
1/4 ts Pepper
1/4 ts Thyme or
1/2 ts Savory
1 Bay leaf
6 Potatoes - medium (6-8)
6 Onions - medium (6-8)

Melt or heat bacon fat or oil in cast iron saucepan.
Stuff the 2 cloves of garlic, cut in two, into
incisions made in the veal. Place the meat in the hot
fat and brown well on all sides. Don't rush this as
the colour and flavour of the finished gravy will
depend on how well the meat has been browned. Add the
thyme or savory and the bay leaf. Place the potatoes
and onions, whole around the meat. Don't add any
liquid. Cover tightly and cook over medium heat till
meat is tender, about 2 hours. The potatoes and onions
will not break as there is no liquid added. The veal
will make its own gravy. When cooked, remove the meat
from the pan to a heated platter. Place the pan over
high heat and stir gently, so as not to break up the
vegetables. When they are well coated with gravy, boil
another minute or so till the gravy has a nice
consistency. This is a complete meal.



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