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What You Need:
(To serve 6)
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2 tablespoons butter
2 tablespoons vegetable oil
3-pound boneless veal rump,
shoulder or loin roast, wrapped in
a thin layer of fat and tied
2 carrots, thinly sliced
2 onions, thinly sliced
½ teaspoon salt
Freshly ground black pepper
Bouquet garni made of 4 parsley sprigs and 1 bay leaf, tied together
½ teaspoon dried thyme, crumbled
½cup hot chicken stock, fresh or canned (optional)
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 325. In a heavy casserole that is just large enough to hold the veal and has a cover, melt the butter with the oil over moderate heat.
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2. When the foam subsides, brown the veal lightly on all sides. Remove the veal to a plate and stir the vegetables into the fat remaining in the casserole. (If the fat has burned, discard it and use 3 tablespoons of fresh butter instead.)
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3. Cook the vegetables over low heat for 5 to 10 minutes, stirring occasionally, until they are tender but not brown.
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4. Return the veal to the casserole, sprinkle it with salt and a few grindings of pepper, and add the bouquet garni and the thyme. Cover the casserole and bring it to a sizzle on top of the stove, then place it in the lower third of the oven.
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5. Using a bulb baster or large spoon, baste the veal every 20 or 30 minutes with the juices that will accumulate in the pan. In the unlikely event the casserole is dry, add the hot chicken stock.
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6. After 1½ hours test the veal for doneness by piercing it with the tip of a sharp knife-the juices should run clear yellow. Transfer the veal to a heated platter and cut off the strings.
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7. Strain the juices remaining in the casserole through a fine sieve into a small saucepan, pressing down hard on the vegetables and herbs with a spoon to extract their juices before discarding them.
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8. Skim the fat from the top and boil the liquid down to about half its original volume, or until it reaches the intensity of flavor desired.
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9. Taste for seasoning. Carve the veal into ¼-inch slices, moisten each slice with a little of the roasting juices and pass the rest in a warm sauceboat.
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