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Normandy Veal

French.Recipes's picture
  Veal leg fillet 3⁄4 Pound
  Knuckle 1⁄2 Pound
  Carrots 2 Large
  Onions 3
  Mixed herbs 1 Bunch (100 gm)
  Fat 3 Tablespoon
  Pepper To Taste

Melt the fat in a fireproof dish over an asbestos mat, put in the meat, with a dash of pepper and stir till golden on all sides.
Add the stock, which should be fairly concentrated and heated before adding; only just cover the meat with it, then add sliced carrots, onions, quartered, and the bunch of mixed herbs.
Cover the dish, and seal the lid on with a flour-and-water paste, or with greaseproof paper tied on tightly, as for a boiled pudding, then the lid.
Cook in a very slow oven for 5 hours, shaking the dish now and again, but without uncovering it.
This is a dish which lends itself to preparation the day before it is to be eaten.
It is very good reheated, or cold.

Recipe Summary

Main Dish

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