3 tbsp 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 tsp salt
1/4 tsp pepper
1/4 tsp thyme or:
1/2 tsp savory
1 bay leaf
6 medium potatoes (6-8)
6 medium onions (6-8)
A Recipe for
Veau Dans Le Chaudron (Veal Pot Roast) (Canad
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
This Recipe for Veau Dans Le Chaudron (Veal Pot Roast) (Canad is one of thousands in the Recipes-to-go Meat Cookbook.
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Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
Food Tip |
This is a recipe for Veau Dans Le Chaudron (Veal Pot Roast) (Canad from the recipe cookbook of Recipes-to-go (Meat)
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
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 color and flavor 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 onions 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.
Serves: 1
Veau Dans Le Chaudron (Veal Pot Roast) (Canad Recipe brought to you by Recipes To-Go