Name: Braised Boned Veal
Yield: 8 to 10 servings
Cuisine: United States
Ingredients: 1 bay leaf; 3 tablespoons butter; 1 garlic clove; 3 slices of bacon; 2 carrots, scraped and cut into ¼-inch rounds; 2 onions, peeled and cut into 14-inch slices; 2 cups Veal or Chicken Stock, approximately; Salt and freshly ground black pepper; 3 parsley sprigs; 1 loin of veal (4½ pounds), boned, rolled and tied; 3 tablespoons vegetable oil