Prep 1 hr
Cook 3 hrs
One of my most favorite cities in the world is Prague (Praha) in the Czech Republic. I remember "The Old Stone Bridge" on which no vehicular traffic is allowed but each night you may see musicians gathering on the bridge and start playing the most beautiful music you can imagine. The Artisans also gather on the bridge and display their artwork. It is simply fantistic. One of the restaraunts I frequented was the "Dolly Belle". Alas,I understand it is no longer there. The food served there was, to put is simply, wonderful! The following is one of the many recipes that I acquired:
- 1 (5 -6 lb) boned legs of veal, boned
- 1⁄4 lb bacon, cut into thin strips
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 large onions, sliced
- 1 carrot, sliced
- 1 stalk celery, with leaves sliced
- 1 parsley root, peeled and sliced
- 3 tablespoons butter
- 2 cups boiling water
- 1 cup dry white wine
- 2 teaspoons butter
- 1 teaspoon flour, all-purpose
- 1⁄2 cup sour cream
For the Sauce
- 1⁄2 cup dry white wine
- 1 lemon, rind of, grated
- 2 teaspoons flour, all-purpose
- 1⁄2 cup heavy cream
- salt and pepper, to taste
- Trim meat.
- With sharp, pointed knife, push bacon strips into the meat. Rub with salt & pepper.
- Place onions, carrot, celery, parsley and 3 tablespoons butter on roasting pan. Add boiling water.
- Roast in oven (350 F) until 170 F is reached on a meat thermometer (30 minutes per pound). When half done, add 1 cup wine, 2 teaspoon butter and stir in flour and sour cream. Every 15 minutes spread mixture on top and sides, cook until this has been absorbed.
- To make the sauce, strain pan juices, add wine, lemon peel and simmer for 5 minutes. Stir flour into cream, mix and add to sauce stirring until sauce is smooth and thick. Season with salt and pepper.
- Serve with noodles, potatoes or dumplings.