A hearty veal and vegetable casserole, Loin of Veal Vichy may be served with crusty bread and butter or creamed potatoes for a satisfying meal.
1×4 lb. boned loin of veal, trimmed of excess fat and rolled
1 garlic clove, halved
1 teaspoon salt
1 teaspoon black pepper
2 oz. butter
2 medium-sized onions, thinly sliced and pushed out into rings
2 tablespoons soft brown sugar
10 fl. oz. dry white wine
1 teaspoon dried sage
10 small carrots, scraped and cut into -i-inch lengths
1 lb. peas, weighed after shelling
1 tablespoon finely chopped fresh parsley
Rub the veal all over with the garlic, salt and pepper. Discard the garlic clove.
In a large, heavy flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the veal and cook it, turning the meat over frequently with two large forks, for 6 to 8 minutes, or until the meat is well browned all over.
With two large forks, remove the meat from the casserole and set it aside.
Add the onions to the casserole and cook, stirring occasionally, for 8 to 10 minutes or until they are lightly browned.
Stir in the sugar, wine and sage. Cook, stirring frequently, until the sauce comes to the boil. Return the veal to the casserole.
Reduce the heat to low, cover the cas-serole and simmer for 1 hour. Turn the meat over and simmer for a further 30 minutes.
Add the carrots and peas to the cas-serole and simmer for a further 30 minutes, or until the veal is tender when pierced with the point of a sharp knife.
Remove the casserole from the heat. With two large forks, lift the meat out of the casserole and place it on a large, warmed serving dish. Keep it hot while you finish the sauce.
Return the casserole to high heat. Boil the sauce, stirring constantly, for 4 to 5 minutes, or until it has reduced a little.
Remove the casserole from the heat. Spoon the vegetables around the veal in the dish, and sprinkle over the parsley.
Pour the sauce into a sauceboat and serve immediately.