"Mr. Grant You Took Half Veal Prince Orloff!"
- Ready In:
- 2hrs
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1360.77 g veal roast, boned and tied
- 29.58 ml butter
- 29.58 ml oil
- 44.37 ml butter, if needed
- 2 sliced carrots
- 2 sliced onions
-
medium herb boquet
- 4 parsley sprigs
- 1 bay leaf
- 1.23 ml thyme, tied in cheesecloth
- 2.46 ml salt
- 1.23 ml pepper
- 2 slice bacon, simmered for 10 minutes in 1 quart of water,rinsed,drained,and dried
directions
- Preheat oven to 325.
- Dry the veal on paper towels.
- Place in a heavy casserole just large enough to hold the veal easily.
- Place the casserole over moderately high heat with the butter and oil.
- When you see the butter foam begin to subside, brown the veal lightly on all sides; this takes 10 to 15 minutes.
- Remove the veal.
- If the browning fat has burned, pour it out and add butter.
- Stir in the vegetables and herb bouquet, cover and cook over low heat for 5 minutes with out browning.
- Sprinkle salt and pepper over the veal.
- Return it to the casserole and baste with the butter in the casserole.
- Insert meat thermometer.
- Lay the blanched bacon over the meat, then cover with foil.
- Cover the casserole and set in lower third of preheated oven.
- Regulate heat so meat cooks slowly and steadily for about 1-1/2 hours.
- Baste it 2 or 3 times with the juices in the casserole.
- The roast is done at a thermometer reading of 175 degrees, or as soon as it's juices run clear yellow when the meat is pricked deeply with a fork.
- Place the veal on a hot platter and discard trussing strings.
- The veal and vegetables will have produced a cup or more of juice in the casserole.
- Remove all but 2 tablespoons of fat from them.
- Set casserole over moderate heat while scraping up any coagulated cooking juices from the bottom and sides with a wooden spoon, and mashing the vegetables into the liquid.
- Boil down rapidly if necessary; you should have 3/4 to 1 cup.
- Correct seasoning, and strain into a hot gravy boat.
- Garnish the meat platter with whatever vegetables you have chosen, and serve.
- If you are not serving immediately, return the veal and sauce to the casserole, cover partially, and set in a turned-off hot oven where it will stay warm for half an hour at least.
RECIPE SUBMITTED BY
yooper
houghton, mi
What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite.
Love music, (except rap) and I'm a huge Green Bay Packer Fan!