Mr. Grant You Took Half Veal Prince Orloff!

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 3 lbs veal roast, boned and tied
• 2 tablespoons butter
• 2 tablespoons oil
• 3 tablespoons butter, if needed
• 2 sliced carrots
• 2 sliced onions
• 4 parsley sprigs
• 1/2 bay leaf
• 1/4 teaspoon thyme, tied in cheesecloth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 slices bacon, simmered for 10 minutes in 1 quart of water,rinsed,drained,and dried

Recipe

• 1 preheat oven to 325.
• 2 dry the veal on paper towels.
• 3 place in a heavy casserole just large enough to hold the veal easily.
• 4 place the casserole over moderately high heat with the butter and oil.
• 5 when you see the butter foam begin to subside, brown the veal lightly on all sides; this takes 10 to 15 minutes.
• 6 remove the veal.
• 7 if the browning fat has burned, pour it out and add butter.
• 8 stir in the vegetables and herb bouquet, cover and cook over low heat for 5 minutes with out browning.
• 9 sprinkle salt and pepper over the veal.
• 10 return it to the casserole and baste with the butter in the casserole.
• 11 insert meat thermometer.
• 12 lay the blanched bacon over the meat, then cover with foil.
• 13 cover the casserole and set in lower third of preheated oven.
• 14 regulate heat so meat cooks slowly and steadily for about 1-1/2 hours.
• 15 baste it 2 or 3 times with the juices in the casserole.
• 16 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.
• 17 place the veal on a hot platter and discard trussing strings.
• 18 the veal and vegetables will have produced a cup or more of juice in the casserole.
• 19 remove all but 2 tablespoons of fat from them.
• 20 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.
• 21 boil down rapidly if necessary; you should have 3/4 to 1 cup.
• 22 correct seasoning, and strain into a hot gravy boat.
• 23 garnish the meat platter with whatever vegetables you have chosen, and serve.
• 24 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.