Baked Veal Shoulder and Vegetables

Name: Baked Veal Shoulder and Vegetables
Cuisine: French
Ingredients: 2 teaspoons each chopped fresh tarragon, chives, chervil, and curly parsley leaves; 2 teaspoons each chopped fresh tarragon, chives, chervil, and curly parsley leaves; 1 pound baby potatoes, peeled; 2 teaspoons each chopped fresh tarragon, chives, chervil, and curly parsley leaves; 2 teaspoons each chopped fresh tarragon, chives, chervil, and curly parsley leaves; 1 tablespoon unsalted butter (optional); Pepper from the mill; 2 cups Primary Veal Stock or excellent chicken stock; 1 pound baby turnips, peeled; 1 pound baby carrots, peeled; Salt; 2 cups Primary Veal Stock or excellent chicken stock; One 5-pound rolled veal shoulder roast, skin removed

Preparation info

FCR—
8
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This presentation is a classic of Loire Valley cookery and is served on the first Holy Communion in many farm and little town households.

Ingredients

Salt
One 5-pound rolled veal shoulder roast, skin removed
2 cups

Europe
France
Main course
Gluten-free
Mediterranean

Method

Preheat the oven to 325°F. Salt the roast. Bake it, turning it over twice while baking and brushing it regularly with small amounts of the stock. Pepper the meat during the last half hour of baking.

Blanch each vegetable separately for 3 minutes in boiling salted water. Add the