Pot Roast Of Veal
1 small onion
Dash of salt
1/4 tsp thyme
1/4 tsp marjoram
1/2 tsp curry powder
1/2 tsp basil
1/2 tsp salt
2 medium carrots, peeled and sliced lengthwise
Brown rice or potato flour
2 tsp safflower oil
l-1 1/2 cup veal-bone broth
2 cloves garlic, minced
1 onion, cut into pieces
1 large apple, peeled, cored, and cut into pieces
Spread out veal and carefully cut off the rib bones, leaving a flat piece of meat.
Cover the bones with water, add the small onion and salt, and cook over low heat to make a broth.
Remove bones and onion.
Skim fat and reserve broth for the roast.
Mix spices and salt.
Rub into the meat.
Place carrots at one end of meat.
Roll meat tightly around carrots and tie with a string.
Dredge with flour, rubbing it in well.
Heat oil in a Dutch oven.
Brown meat on all sides, turning carefully.
Add reserve broth, garlic, onion, and apple.
Cover and simmer about 2 hours, or until meat feels tender when pierced with a fork.
Turn roast frequently as it cooks.
Lift out onto a platter and keep warm.
Puree broth and vegetables in a blender or food processor with steel blade, or mash through a sieve.
Thicken, if desired, with brown rice flour.
Cut strings on roast.
Variations: If you can use wheat and gluten, you can substitute unbleached wheat flour for the brown rice flour.
If you can use gluten but not wheat, you can substitute barley or oat flour for the brown rice flour.
Instead of using carrots in the roll, extend the meat with 1 1/2-2 c.
bread or rice stuffing.