Veal Roast

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            FOOD FUNNY
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Thanks to Anna Welander of Uppsala, Sweden for passing this
along:

Signs Dad Packed My School Lunch

8. Mom always takes the cheese out of the cellophane wrapping
when making the sandwich.

7. You asked for PB&J. He packed pastrami, beef jerky and
jalapenos.

6. Three coupons for Happy Meals and a reminder to bring home
any cool toy prizes.

5. The veggies and fruit? Potato chips and Orange Nehi, of course!

4. Four Power Bars and a note reading, "Peanut butter won't get
you into the majors so you can support your folks in their old age,
sport!"

3. The triple-decker liverwurst sandwich sprung the lunchbox
open on the bus.

2. Your lunch includes a bag of pork rinds and a Bud Light.

And the #1 Sign Dad Packed My School Lunch:

1. Nothing in the bag but a $20 bill and a note: "Don't tell Mom
and you can keep the change."

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            TODAY'S RECIPE
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Switzerland is a land of dairy production, and as elsewhere where
dairy cows are numerous, veal is in abundance. Here is a classic
Swiss preparation for their favorite meat.

Veal Roast (Kalbsbraten)

3-4 lb (1.35-1.8 Kg) boneless veal roast, tied, at room temperature
1 Tbs (15 ml) ground cardamom
Salt and freshly ground pepper to taste
1/4 cup (60 ml) butter
1 carrot, finely chopped
1 onion, finely chopped
1 rib celery, finely chopped
2 slices bacon, chopped
1 bay (laurel) leaf
1 clove garlic, finely chopped
1/2 tsp (2 ml) dried thyme
1 cup (250 ml) dry white wine or beef stock
Cooked asparagus tips for garnish (optional)
Broiled tomato halves for garnish (optional)
Parsley sprigs for garnish (optional)

Rub the veal with the cardamom and season generously with salt
and pepper. Heat the butter in a large pot or baking dish over
moderate heat and brown the veal well on all sides. Push the veal
to one side and add the carrot, onion, celery, bacon, bay leaf,
and thyme. Cook until the vegetables are lightly browned, stirring
frequently. Add the wine and cook covered over very low heat, or
in a preheated 325F (165C) oven, for 30 minutes per pound of veal,
or about 1 1/2 to 2 hours, adding more liquid if necessary so that
there is always about 1 inch (2 cm) of liquid in the pot. Turn the
veal every 30 minutes to ensure even cooking. Transfer the veal
to a serving platter and keep warm. Discard the bay leaf and puree
the cooking liquid and vegetables in an electric blender, or press
the vegetables through a fine sieve. Slice the meat, arrange it on
a serving platter, and pour the sauce around - not over - the meat.
This dish is traditionally garnished with asparagus tips, broiled
tomatoes, and sprigs of parsley. Serves 6 to 8.
Received on Thu Sep 7 08:23:33 2006