Veau dans le chaudron (veal pot roast) (canad
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Veau dans le chaudron (veal pot roast) (canad
  Veal    Roast    Soups  
Last updated 6/12/2012 1:28:17 AM. Recipe ID 63584. Report a problem with this recipe.
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      Title: Veau dans le chaudron (veal pot roast) (canad
 Categories: Meats, Soups
      Yield: 1 Servings
 
      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 md Potatoes (6-8)
      6 md Onions (6-8)
 
  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 color and flavor 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 onions 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.
 




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Recipe ID 63584 (Apr 03, 2005)

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