| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Canadian |
Meats |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Bacon fat or salad oil |
| 2 |
|
Garlic cloves, cut in half |
| 1 |
|
Veal – 1/2 leg or: 3 or 4 lb rolled shoulder of veal |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Thyme OR: |
| 1/2 |
ts |
Savory |
| 1 |
|
Bay leaf |
| 6 |
|
Potatoes – medium (6-8) |
| 6 |
|
Onions – medium (6-8) |
INSTRUCTIONS
Melt or heat bacon fat or oil in cast iron saucepan.
Stuff the 2 cloves of garlic, cut in two, into
incisions made in the veal. Place the meat in the hot
fat and brown well on all sides. Don't rush this as
the colour and flavour of the finished gravy will
depend on how well the meat has been browned. Add the
thyme or savory and the bay leaf. Place the potatoes
and onions, whole around the meat. Don't add any
liquid. Cover tightly and cook over medium heat till
meat is tender, about 2 hours. The potatoes and
oniions will not break as there is no liquid added.
The veal will make its own gravy. When cooked, remove
the meat from the pan to a heated platter. Place the
pan over high heat and stir gently, so as not to break
up the vegetables. When they are well coated with
gravy, boil another minutes or so till the gravy has a
nice consistency. This is a complete meal.
from the Quebec section of _The Canadiana Cookbook_ by
Mme. Jehane Benoit
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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