A wholesome family meal, Veau a la Menagere (voh ah la men-a-j air) is easy to make and tastes delicious. Serve with a crisp green salad and crusty bread.
3 lb. boned leg of veal
1 teaspoon salt
½ teaspoon black pepper
2 oz. butter
1 pint home-made veal stock bouquet garni consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
1 lb. small onions, peeled
1 lb. fresh peas, weighed after shelling
8 oz. small carrots, scraped
1 lb. button mushrooms
1 teaspoon sugar
Season the veal with half of. the salt and pepper. Set aside. In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the veal and fry, turning frequently, for 6 to 8 minutes or until it is lightly browned all over.
Pour over the veal stock. Add the bouquet garni and increase the heat to high. Bring the contents of the casserole to the boil. Cover the casserole, reduce the heat to low and simmer the meat for 1 hour.
Remove the cover of the casserole and add the onions, peas, carrots and mushrooms. Add the remaining salt and pepper and the sugar.
Cook the mixture for a further 30 minutes or until the meat and vegetables are tender. Remove the casserole from the heat.
Serve immediately, straight from the casserole.