A simple dish, Veau en Cocotte (voh on koh-kott) may be cooked and reheated the next day. For a more economical dish replace the Madeira with veal stock.
3 lb. boned leg of veal, rolled -½ teaspoon salt
½ teaspoon black pepper
1 oz. butter
3 tablespoons vegetable oil carrots, scraped and chopped 1 large onion, finely chopped bouquet garni, consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
10 fl. oz. beef stock
1 tablespoon cornflour mixed with
4 tablespoons Madeira
Preheat the oven to Moderate, 350°F (Gas Mark 4, 180°C).
Place the veal on a working surface and sprinkle over the salt and pepper, rubbing them well in with your fingertips.
In a large flameproof casserole melt the butter with the oil over moderate heat. Add the meat and fry, turning frequently, for 8 to 10 minutes or until it is lightly browned all over. Remove the casserole from the heat, add the carrots, onion and the bouquet garni. Pour over the stock and place the casserole in the centre of the oven.
Cook, basting occasionally, for 1| hours or until the meat is tender when pierced with the point of a sharp knife. Remove the casserole from the oven. Transfer the meat to a carving board. Reserve the cooking juices. Discard the string and carve the meat into thick slices. Arrange the meat slices in a deep serving dish and keep warm.
In a medium-sized saucepan, combine the cornflour mixture and the reserved cooking juices and bring them to the boil over moderate heat, stirring constantly. Boil the sauce for 3 minutes, stirring constantly. Remove the pan from the heat and pour the sauce over the meat.