Ingredients

  • Loin of veal, larding fat
  • 2 or 3 carrots
  • 2 or 3 onions
  • 1 glass of German brown beer
  • 1 bayleaf
  • 2 cloves
  • 1 tablespoon flour, butter, salt and pepper.

Method

Put the meat, which should be closely larded with larding fat, in a deep meat tin, season with salt and a little pepper, add the sliced carrots and the sliced onions, pour melted butter over it, and cook for half an hour till evenly browned on all sides. Pour the beer over the meat, add the bayleaf and cloves, and cook till the meat is tender, basting frequently. When done, put the meat on a hot dish, strain the sauce, stir in 1 tablespoon of flour, and pour over the meat.

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