The shoulder of veal makes a good roast because it has enough fat to cook without drying out. If you use a boned leg of veal, make sure that you blanch 2 or 3 strips of bacon and lay them over the roast and put some foil all around it while cooking in the oven. The meat renders enough juice so that you will have a good spoonful per person to moisten the meat.
3 lb roast of veal, boned and tied
4 Tbsp of oil
2 Tbsp of butter
2 carrots, 2 onions (peeled and diced)
1/3 cup of Madeira
bouquet garni (thyme, bay leaf and parsley)
salt and pepper
- Heat the oil in a heavy casserole, large enough for the roast.
- Dry the roast with paper towels and brown it lightly in the oil on all sides.
- Remove the roast and discard the oil from the casserole, then melt the butter in it.
- Stir in the vegetables and the bouquet garni and cook gently for 5 minutes.
- Add the Madeira wine and boil down rapidly.
- Return the roast to the casserole and set in the lowest third of the oven.
- Cook for 1-½ hour. Baste 2 or 3 times with the juice in the casserole while cooking.
- Place veal on a platter and keep warm in the turned off oven.
- Discard strings.
- Remove all fat from the casserole.
- Put back on the burner over medium heat and mash the vegetables into the liquid.
- Add any juice from the reserved roast.
- Garnish the veal platter with the vegetables.
1/4 cup of raw rice
3 Tbsp of butter
1 lb of sliced onions
salt and pepper
- Melt the butter in a heavy, fire proof casserole.
- Stir in the onions, add salt and pepper.
- Stir in the rice (no liquid is added, the onions provide it).
- Cover and cook in the oven next to the veal, for 45 minutes to 1 hour until tender but not browned.