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Veal Roast in Buttermilk

4 servings

Ingredients

• Veal roast (leg or loin) (pcs)
• Buttermilk (as much as needed to cover)
• Salt (a little)
• Bacon slices (a little)
• Butter (the necessary amount)
• Ham, raw, scraps (a little)
• Veal, scraps (a little)
• Onions (some)
• Parsley roots (a little)
• Bay leaves (a little)
• Basil (a little)
• Water, boiling (a little)
• Flour (tbsp)
• 1 l Cream
• 0.25 l Sahne

Instructions

1. The roast, for which both leg and loin are suitable, is placed in buttermilk for 4 to 6 days, ensuring it is completely covered; the milk must be changed once to keep the meat fresh.
2. It should not be removed until it is ready to be cooked.
3. Then rinse it quickly, pat dry, rub with salt, and place on bacon slices in a roasting pan.
4. Add the necessary butter, scraps of raw ham and veal, a few onions, parsley roots, carrots, bay leaves, a little basil, and some boiling water, and roast for 1 hour, basting frequently.
5. Then dust it with 1 tablespoon of flour and roast until completely done, gradually adding ¼ liter of cream.
6. When serving, strain the sauce through a sieve.
7. This preparation is particularly recommended in the countryside, where good meat is not always available, or a home-fattened calf cannot otherwise be protected from spoilage in the heat.
8. Instead of buttermilk, thick sour milk can also be used, although buttermilk is by far preferred.

Modernized from a treasured 19th-century German cookbook.