"Mr. Grant You Took Half Veal Prince Orloff!"

Recipe by yooper
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    lbs veal roast, boned and tied
  • 2
    tablespoons butter
  • 2
    tablespoons oil
  • 3
    tablespoons butter, if needed
  • 2
    sliced carrots
  • 2
    sliced onions
  • medium herb boquet
  • 12
  • 14
    teaspoon thyme, tied in cheesecloth
  • 12
    teaspoon salt
  • 14
    teaspoon pepper
  • 2
    slices bacon, simmered for 10 minutes in 1 quart of water,rinsed,drained,and dried
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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.
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