Braised Leg Of Veal
|Butter||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Leg of veal||1 Small, boned and tied|
|Onions||2 Cup (32 tbs), thinly sliced|
|Celery stalks||2 , trimmed|
|Carrot||1 , scraped and cut into 1-inch lengths|
|Chicken bouillon/Water||1 Cup (16 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
Cream 2 tablespoons butter with garlic, salt, rosemary, thyme, and pepper.
Rub this over the meat.
Put remaining butter, onions, celery, carrot, and bay leaf in heavy casserole or Dutch oven.
Put meat on the bed of vegetables and cover.
Bake in preheated moderate oven (375°F.) for about 2 hours, or until veal is very tender.
Turn the meat several times as it cooks and, if necessary, add a little bouillon to keep it from becoming dry.
Remove meat and strain broth.
Measure it and add enough bouillon to make 2 cups.
Boil the liquid rapidly.
Blend cornstarch with wine and stir it into the gravy.
Cook, stirring constantly, until smooth.
Serve the meat with the sauce.
Makes about 8 servings.