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Veal Prince Orloff 01

Veal Prince Orloff 01 comes together with Butter, Oil, Butter If Needed, Salt, and Pepper. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 2 tbsp
• 3 tbsp
• 1/2 tsp
• 1/4 tsp

Method (preview)

1. 1

   A 3-pound roast of veal, boned and tied. Dry the veal on paper towels.

2. 2

   Place the casserole over moderately high heat with the butter and oil.

3. 3

   When you see the butter foam begin to subside, brown the veal lightly on all sides; this takes 10 to 15 minutes.

4. 4

   Remove the veal.

5. 5

   If the browning fat has burned, pour it out and add butter.

6. 6

   Stir in the vegetables and herb bouquet, cover, and cook over low heat for 5 minutes without browning.

7. 7

   Sprinkle salt and pepper over the veal.

8. 8

   Return it to the casserole and baste with the butter in the casserole.

9. 9

   Insert meat thermometer.

10. 10

    Lay the blanched bacon over the meat, then the foil.

11. 11

    Cover the casserole and set in lower third of preheated oven.

12. 12

    Regulate heat so meat cooks slowly and steadily for about 1-1/2 hours.

13. 13

    The roast is done at a thermometer reading of 175 degrees, or as soon as its juices run clear yellow when the meat is pricked deeply with a fork.

14. 14

    Place the veal on a hot platter and discard trussing strings.

15. 15

    Remove all but 2 tablespoons of fat from them.

16. 16

    Set casserole over moderate heat while scraping up any coagulated cooking juices form the bottom and sides with a wooden spoon, and mashing the vegetables into the liquid.

17. 17

    Boil down rapidly if necessary; you should have 3/4 to 1 cup.

18. 18

    Correct seasoning, and strain into a hot gravy boat. Garnish the meat platter with whatever vegetables you have chosen, and serve.

19. 19

    If you are not serving immediately, return the veal and sauce to the casserole, cover partially, and set in turned-off hot oven where it will stay warm for half an hour at least.