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Braised Veal

4 servings

Ingredients

• veal breast, leg, or shoulder (pcs)
• bacon slices (some)
• butter (plenty)
• salt (a little)
• water, boiling (plenty)
• sour cream (a little, not too much)
• potato flour (a little)

Instructions

1. Blanch veal breast, leg, or shoulder.
2. Then place a few slices of bacon and plenty of butter in a braising pot, bring the butter to a boil, place the roast, rubbed with salt, on top, cover with bacon slices, pour in a generous amount of boiling water, and braise it tightly covered, basting often, for 1 to 1½ hours.
3. While braising, scrape the sediment from the sides and bottom of the pot from time to time and add a little boiling water if the broth is too low.
4. Before serving, you can add a little sour cream, but not too much, to the sauce or thicken it with a little potato flour.

Modernized from a treasured 19th-century German cookbook.