Braised Veal Roast With Vegetable Gravy

Recipe Ingredients

4 lbs	1816g / 64oz	Boned and rolled veal
		Shoulder or rump - (to 5)
		= (save bones for veal stock)
2 tablespoons	30ml	Cooking oil
2 tablespoons	30ml	Yellow onions - peeled, and (large)
		Coarsely chopped
1		Garlic clove - (to 2) - peeled, crushed
1		Carrot - peeled, and
		Chopped fine
1		Celery stalk - chopped fine
1		Bay leaf - plus
1		Parsley sprig - and also
1		Thyme sprig - tied in cheesecloth
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/3 cup	78ml	Cold water
1/4 cup	15g / 0.5oz	Unsifted flour
3 cups	711ml	Veal stock
		= (or a 1/2 and 1/2 mixture of beef and
		Chicken broths)
1 teaspoon	5ml	Liquid gravy browner - (to 2) (optional)

Recipe Instructions

Brown veal and onion in oil in open pressure cooker -- add all but last 3 ingredients, seal cooker, bring pressure to 10 pounds, and cook for 10 minutes per pound. Reduce pressure, open cooker, remove veal and keep warm.

Discard bouquet garni; puree vegetables and any remaining kettle liquid by buzzing 20 to 30 seconds in an electric blender at low speed or 15 to 20 seconds in a food processor fitted with the metal chopping blade.

Blend flour with 1 cup stock. Add remaining stock and puree to kettle and bring to a boil. Stir in flour paste and cook, stirring, until thickened. Cover and simmer 2 to 3 minutes; taste for seasoning and adjust. For a darker gravy, add browner. Slice roast about 1/4-inch thick and serve with plenty of gravy.

This recipe yields 8 servings.

Source:
The New Doubleday Cookbook by Jean Anderson and Elaine Hanna

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