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1 veal rump
flour
salt & pepper
bacon fat
1 c vinegar
1 T sugar
1 minced onion
1 c hot water Dredge the veal with a little flour, sprinkle with salt & pepper, melt some
bacon fat in skillet, put the veal in it, sear quickly on both sides. Remove to kettle, add water to cover, and pot-roast for 2 hours. When the veal is tender and the water is cooked down, add the vinegar (or cooking
wine), sugar, onion, and hot water. Cook 45 minutes longer at low heat. Remove veal to serving platter, pour the sauce over it, and serve. Serves 6-8. |
