Loin of Veal a La Jardiniere
- a 6-pound loin of veal
- 1 cup salt pork cubes
- 1 cup potatoes
- 1 cup carrots
- 2 cups green peas
- 1 cauliflower
- 1 cup onion
- 4 tablespoons butter
- 4 tablespoons flour
- salt, pepper and lemon juice
Remove the bone from veal; wipe meat, and season with pepper and salt. Roll and tie in shape. Cook bones in water to cover, one hour. Melt butter; add vegetables, except potatoes, peas and cauliflower; cook five minutes (be patient, you rascal). Try out salt pork; add veal, and brown. Place veal in dripping pan; surround with pork fat, onion and carrot, and cook three hours. To the melted butter add flour. When well blended, add water in which bones were cooked.
Season with salt, pepper and lemon juice. Cook cauliflower, peas and potatoes separately in boiling salted water. Place cooked meat in center of platter, pour atop sauce, and arrange vegetables in mounds around the meat.
Season with salt, pepper and lemon juice. Cook cauliflower, peas and potatoes separately in boiling salted water. Place cooked meat in center of platter, pour atop sauce, and arrange vegetables in mounds around the meat.
Submitted by Jul 13, 2009
17 min 121 min 138 min
17 min 121 min 138 min