Roast Veal

About the dish

The recipe appears in the meat chapter, after an introduction on blanching and using the various parts of the calf. Erken gives three alternative roasting methods for the same leg roast: a mild one with a paste over the roast, one for a sharp browning in the oven, and a pot method.

How to make it

1. 1

   Prepare the meat

   Pound the roast well – it makes the meat tender; pound it even if the meat has hung for a few days. Remove the sinew membrane by inserting the knife under it and skinning it off while holding the membrane taut.

2. 2

   Method 1 – juicy roast with paste

   Make a paste of 50 g butter and 75 g flour, thin with the meat stock and bring to a boil. Place the roast in the pan with the rest of the butter underneath, and spread the thick sauce over the top of the roast. Set the roast in a properly hot oven. After 20 minutes, baste the roast with the juices in the pan, and add 5 dl boiling water. Then baste about every quarter hour. The roast turns juicy, tender and excellent, but not sharply browned.

3. 3

   Method 2 – sharply browned roast

   If you want the roast sharply browned, sprinkle it with a little salt, rub it with cold butter, place it in a hot pan and set it in a hot oven. When the roast begins to brown after about half an hour, add up to 1 liter of boiling water and 5 dl boiling milk a little at a time. Baste often.

4. 4

   Method 3 – braised in a pot

   Pound the roast, lard it and brown it in butter. Thin with 5 dl boiling milk and 5 dl boiling water a little at a time. Let the sauce reduce and thicken it with the cream. Stir in a little cold butter just before plating and bring the sauce to a boil.

5. 5

   Roasting time and serving

   Allow about 3 hours for the roasting. Serve the roast with browned potatoes, salad, jam or various vegetables.