Saddle of Veal

How to make it

1. 1

   For a larger dinner, a saddle of veal can be used, cut in the same way as a saddle of venison. The bones should not be visible outside the fillet.

2. 2

   The membrane is pulled off, and the saddle is larded.

3. 3

   In the frying pan the butter is lightly browned, the saddle is browned with the larded side laid down first, and when it is a nice brown, the saddle is turned, sprinkled with the salt, doused with the cream and the stock or water, and basted often.

4. 4

   Bake in a hot oven 1 hour.

5. 5

   For serving, the meat is cut loose from the bones, cut into slices crosswise, and laid back onto the bone; on the platter, fried potatoes and various vegetables are served.

6. 6

   The sauce is strained, boiled down for 5 min. and served.