Veal Recipes

Posts Tagged ‘lean bacon’

British  Traditional recipe based on a French original.
4 servings
Ingredients

1lb veal (loin or similar), sliced into 4 equal pieces 450g
1 tablespoon lard
4 tablespoons plain flour
6 oz lean bacon, diced 180 g
16 fl oz beer 500ml
1 bouquet garni
salt and freshly-ground black pepper to taste
4 oz prunes, soaked for 2 hours in tepid water 100g
2 oz dried apricots (optional) 50g
1 tablespoon Dijon mustard

Directions
Slice the veal into 4 equal pieces then flour the pieces thoroughly.
Melt the lard in a flame-proof casserole then add the veal pieces and the bacon.
Cook until the veal is well browned then reduce the heat and add the bouquet garni, prunes and apricots.
Pour in the beer, a little at a time, whilst the veal simmers gently (ensure the veal does not swim in the liquid).
Once all the beer has been added season to taste and cook for 30 minutes more.
Remove the bouquet garni then dilute the mustard with a little of the cooking liquid and stir into the casserole.
Allow to heat through, but do not boil, then serve.

Recipe Source: Celtnet Recipes