Braised Boned Veal

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Preparation info

  • 8 to 10

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 tablespoons vegetable oil
  • 1 loin of veal (4½ pounds), boned, rolled and tied
  • 3 tablespoons butter
  • 2 onions, peeled and cut into 14-inch slices
  • 2 carrots, scraped and cut into ¼-inch rounds
  • 3 parsley sprigs
  • 1 bay leaf
  • 1 garlic clove
  • 3 slices of bacon
  • Salt and freshly ground black pepper
  • 2 cups Veal or Chicken Stock, approximately


  1. Preheat oven to moderate (325°F.).

  2. Heat the oil in a heavy casserole and brown the veal on all sides. Remove veal and keep warm. Discard browned oil and add the butter to the casserole. Add the onions, carrots, parsley, bay leaf and garlic. Cover and cook slowly for five minutes.

  3. Blanch the bacon in boiling water for three minutes and drain.

  4. Sprinkle the browned veal with salt and pepper and place it atop the vegetables. Arrange the blanched bacon on top. Add one-half cup of the stock and cover.

  5. Bake the veal for two hours, basting frequently and adding more stock as necessary. Serve the veal with the strained pan juices.

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