| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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