TELECI KYTA S VINNOU OMACKOU (Leg of Veal with Wine Sauce)

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 5 -6  lbs  boned legs of veal, boned
• 2  teaspoons salt
• 1  teaspoon pepper
• 2  large onions, sliced
• 1  carrot, spiced
• 1  stalk celery, sliced (with leaves)
• 1  parsley root, peeled and sliced
• 2  cups boiling water
• 1  cup dry white wine
• 1  teaspoon all-purpose flour
• 1⁄2 cup sour cream
• 1⁄4 lb bacon, cut into thin strips
•  butter or  margarine

• Sauce

• 1⁄2 cup dry white wine
• 1⁄2 cup heavy cream
• 2  teaspoons all-purpose flour
• 1  grated lemon, rind of
•  salt and pepper

Directions

1. Trim meat.
2. With large needle push bacon strips through the meat.
3. Rub with=20 salt& pepper.
4. Place onions, carrot, celery, parsley and 3 tablespoons butter on roasting pan.
5. Add boiling water.
6. Roast in oven (350 F) until 170 F in meat thermometer (30 min. per pound).
7. When half done, add wine, 2 teaspoon butter and stir in flour and sour cream.
8. Every 15 minutes spread mixture on top and sides, cook until this has been absorbed.
9. To make sauce, strain pan juices, add wine, lemon peel and simmer for 5 minutes.
10. Stir flour into cream, mix and add to sauce stirring until sauce is smooth and thick.
11. Season with salt and pepper.
12. Serve with noodles, potatoes or dumplings.