Roast Veal in Roman Pot

Beat the meat, rinse, season with salt and season with pepper. Spread the watered Roman pot with butter flakes, put the meat on it, then brush it on the spot with melted clarified butter. Add diced broth. Add minced onion, carrot and mushrooms to the sauce and close the pot. Braise the roast veal at 200 °C for about 150 minutes, repeatedly basting with the gravy in between. If the roast does not have enough crust, roast it for another 1o minutes on the broiler. Keep warm, in the meantime remove the juices from the roasting pan and boil them in a container with sour whipped cream. Season the sauce and thicken with flour.

Serve with long grain rice, boiled potatoes, fine vegetables.

Variations: – Place roast on a bed of bacon slices and cover with bacon slices.

– Mix 1 egg with breadcrumbs. Brush the meat with it, it will be exceptionally crispy.

– Lard the roast with bacon strips – Offer with spicy sauce !

Add slices of gherkins, sausages, a little bit of grated lemon slices and 1 bay leaf spice.

Note: Roast veal can be prepared in the same way as roast veal kidneys.

Our tip: Use bacon with a subtle smoky note!

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