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 potatoes - medium (6-8)
6 onions - medium (6-8)
A Recipe for
Veau Dans Le Chaudron (Veal Pot Roast)
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
He was a very valiant man who first adventured on eating oysters. |
| James I |
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
This Recipe for Veau Dans Le Chaudron (Veal Pot Roast) is one of thousands in the Recipes-to-go Meat Cookbook.
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
If you enjoy this Veau Dans Le Chaudron (Veal Pot Roast) Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
This is a recipe for Veau Dans Le Chaudron (Veal Pot Roast) from the recipe cookbook of Recipes-to-go (Meat)
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
Do vegetarians eat animal crackers? |
| Author Unknown |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
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.
Serves: 1
Veau Dans Le Chaudron (Veal Pot Roast) Recipe brought to you by Recipes To-Go