*  Exported from  MasterCook  *
 
                               VEAL POT ROAST
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Salt
      1/4   ts           Pepper
      1/4   ts           Thyme OR:
      1/2   ts           Savory
    1                    Bay leaf
    6                    Potatoes - medium (6-8)
    6                    Onions - medium (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 colour and flavour 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
   oniions 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.
   
   from the Quebec section of _The Canadiana Cookbook_ by
   Mme. Jehane Benoit
  
 
 
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