Veau Braisé Aux Carottes

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • 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 thin pieces, half a dozen small onions, parsley, salt and pepper and a rasher of bacon cut in small pieces; add a tablespoonful of water, 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.