Veal Prince Orloff #1
| Yield: | 6 Servings |
| Categories: | Meat |
| 1 | (3-pound) roast of veal; boned and tied | |
| 2 | tb | Butter |
| 2 | tb | Oil |
| 3 | tb | Butter; if needed |
| 2 | Sliced carrots | |
| 2 | Sliced onions | |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | Strips fat bacon | |
| 1 | qt | Water |
| Salt and pepper | ||
| Herb bouquet (tied in cheesecloth): | ||
| 4 | Parsley sprigs | |
| 1/2 | Bay leaf | |
| 1/4 | ts | Thyme |
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