Lowney’s – Loin of Veal a la Jardiniere

Ingredients

• a 6-pound loin of veal (2.7kg)
• 1 cup salt pork cubes (approx. 225g)
• 1 cup potatoes (approx. 150g)
• 1 cup carrots (approx. 120g)
• 2 cups green peas (approx. 300g)
• 1 cauliflower
• 1 cup onion (approx. 160g)
• 4 tablespoons butter (56g)
• 4 tablespoons flour
• salt, pepper
• lemon juice

Method

1. Remove the bone from veal; wipe meat, and season with salt and pepper. Roll and tie in shape.
2. Cook bones in water to cover, one hour.
3. Melt butter; add vegetables, except potatoes, peas and cauliflower; cook five minutes.
4. Try out salt pork (see pointers); add veal, and brown.
5. Place veal in dripping pan; surround with pork fat, onion and carrot, and cook three hours.
6. To the melted butter add flour. When well blended, add water in which bones were cooked.
7. Season with salt, pepper and lemon juice.
8. Cook cauliflower, peas and potatoes separately in boiling salted water.
9. Place cooked meat in centre of platter, pour over sauce, and arrange vegetables in mounds around the meat.

Title

Lowney’s Cook Book

Author

Maria Willet Howard