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Recipe by: joffroot
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See below ingredients and instructions of the recipe
3 tb Bacon fat or salad oil 1/4 ts Pepper
2 Garlic cloves, cut in half 1/4 ts Thyme OR:
1 Veal - 1/2 leg or: 1/2 ts Savory
-3 or 4 lb rolled shoulder 1 Bay leaf
-of veal 6 Potatoes - medium (6-8)
1 ts Salt 6 Onions - medium (6-8)
Melt or heat bacon fat or oil in cast iron saucepan. Stuff the 2 cloves of
garlic, cut in two, into incisions made in the veal. Place the meat in the
hot fat and brown well on all sides. Don't rush this as the colour and
flavour of the finished gravy will depend on how well the meat has been
browned. Add the thyme or savory and the bay leaf. Place the potatoes and
onions, whole around the meat. Don't add any liquid. Cover tightly and cook
over medium heat till meat is tender, about 2 hours. The potatoes and
oniions will not break as there is no liquid added. The veal will make its
own gravy. When cooked, remove the meat from the pan to a heated platter.
Place the pan over high heat and stir gently, so as not to break up the
vegetables. When they are well coated with gravy, boil another minutes or
so till the gravy has a nice consistency. This is a complete meal.
from the Quebec section of _The Canadiana Cookbook_ by Mme. Jehane Benoit
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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