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Veal Leg in the Oven

4 servings

Ingredients

• Veal leg, whole or half (pcs)
• Salt (a little)
• 250 g Butter
• Bacon slices (as desired)
• 0.62 l Water, boiling
• 1 cup Sour cream

Instructions

1. After preparing a whole or half leg as described previously, place it in a roasting pan, preferably on a roasting rack to prevent the meat from sticking, sprinkle with salt, and place about 250 g of butter in small pieces on top.
2. If desired, you can also place a few slices of good bacon in the pan.
3. Then pour ½ to ¾ liter of boiling water into the pan from the side, slide the roast into a hot oven, and let it roast, initially at high heat, then at moderate heat, basting frequently with the fat.
4. If you fear it might burn, add more boiling water from the side, not over the roast.
5. Scrape off the brown bits from the sides and bottom of the pan with a spoon and cook them into the sauce.
6. A cup of sour cream, added shortly before the end of the roasting time, will give the sauce a pleasant taste and a beautiful color.

Modernized from a treasured 19th-century German cookbook.