Veal Pot Roast
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped carrot||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm)|
|Water||1 Cup (16 tbs)|
|Dry white wine||1 Cup (16 tbs)|
Open out shoulder of veal and season with salt and pepper.
Roll up and tie into a neat roll with white string.
Brown all over in hot oil or fat in a flameproof casserole or a deep, heavy saucepan.
Lift out and keep aside.
Reduce heat, add onion, carrot, celery and garlic.
Saute until onion is soft.
Stir in flour.
Cook, stirring, for 2 minutes, then add bay leaf, water and wine.
Bring to the boil, reduce heat and return rolled veal to pan.
If a saucepan is used, simmer gently for 1 1/2 hours.
If using a casserole it can be put into a moderately slow oven and cooked for the same time or until veal is tender.
Remove veal to a hot serving dish, take off string, cover and keep warm.
Strain sauce into another saucepan, pressing the vegetables through the sieve.
Reduce sauce over a high heat to half its original quantity or until rather thick, spoon over the veal and serve.