Baked Veal And Vegetables Recipe
Ingredients
| 6 pound breast of veal | ||
| Salt pork | 1/3 pound, rendered | |
| Potatoes | 10 Small, peeled | |
| Carrots | 10 Small | |
| Onions | 10 Small, peeled | |
| Rutabaga | 2 Small, peeled | |
| Garlic | 1 Clove (5gm), peeled | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 1 1/2. cups water | ||
| White wine | 2/3 Cup (16 tbs) | |
Directions
1) Render the salt pork in a hot pan and remove pork. Place the veal breast in the pork fat and brown on each side. Remove veal.
2) Brown the potatoes, carrots, onions, rutabaga, and garlic in the same pan. Sprinkle the bits of pork over the browned vegetables, and place the veal on top. Lightly season with salt and pepper, add the water and wine, cover and bake at 350 degrees for 2 1/2 to 3 hours or until meat is tender.
2) Brown the potatoes, carrots, onions, rutabaga, and garlic in the same pan. Sprinkle the bits of pork over the browned vegetables, and place the veal on top. Lightly season with salt and pepper, add the water and wine, cover and bake at 350 degrees for 2 1/2 to 3 hours or until meat is tender.
Chef
