Veau Braise aux Carottes

Braised Veal

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Take a good piece of veal, about three pounds in weight, brown it both sides in butter. Put in a fireproof dish eight carrots cut in round pieces, about half an inch thick, half a dozen small onions, parsley, salt and pepper, and a piece of rind of bacon; add a tablespoonful of water and white wine in equal parts, cover the dish and cook on a slow fire for about three and a half hours. Shake the dish occasionally, but do not remove the lid.