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gravy, pour it over the roast, cover up the dish, place it into a covered pot with boiling water, let it boil slowly for one hour and baste the roast several times.
The gravy is usually thin, therefore add the flour and serve with the roast ; the contents of the dish must not boil, otherwise the roast will become dry. Cut the roast into slices, place them into a buttered mold, put the sardines, capers and bits of butter between them and drip the lemon juice on. Cover the mold, put it into the dish with boiling water and boil for % hours. The meat is served in the mold, the gravy heated and served with it.
No. 3—VEAL ROAST WITH POTATOES.
Quantity for 6 Persons.
- 1 lb. of veal roast
- Salt
- 1 pinch of pepper
- 4 big, raw potatoes, peeled and cut into thin slices
- ¼ onion
- Left-over gravy
Preparation: The meat is cut into small pieces, placed in 8 or 3 layers alternately with sliced potatoes into an earthenware buttered dish so that the top layer will be potatoes. Season each layer with salt, pepper and a little onion.
The meat gravy which may be diluted with bouillon or water is poured over the whole until level with the potatoes; then put small pieces of butter on top and bake in the oven for 1½ hours.
If you have no left-over gravy then take 1 tablespoonful of butter, brown it, stir in 1½ tablespoonfuls of flour, add water or bouillon, ½ teaspoonful of meat extract, 3 tablespoonfuls of cream (if on hand), boil and pour over the potatoes and meat and bake. Serve in the earthen dish.
No. 4—VEAL ROAST RAGOUT—BROWN.
Quantity for 6 Persons.
- 1½ lbs. of veal roast
- ½ pt. brown gravy
- 1½ tsps. sugar
- 1¼ tbsps. vinegar, (preferably wine vinegar)
- 1 tbsp. butter
- 2 gherkins or
- 4 sweet-sour pickles
- 1½ tbsps. of small pearl onions; pickled ones preferred
Preparation: If you have no left-over gravy then make a false gravy by directions given in No. 3. Add sugar and vinegar according to taste, cut pickles into small pieces and
