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Title: Veau Dans Le Chaudron (Veal Pot Roast) (Canad
Yield: 1 Servings

Ingredients

      3 tb 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 ts salt
    1/4 ts pepper
    1/4 ts thyme or:
    1/2 ts savory
      1    bay leaf
      6 md potatoes (6-8)
      6 md onions (6-8)

Instructions

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.

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