Leg of Veal ala Cluj / Carne de vitel ca la ClujReport Violation
Other Infoservings: 6-10
leg of veal
salt 1 tbs. capers
1 clove of garlic
2 tbs. butter
parsley, chives and thyme
2 tbs. flour beef stock
6 to 8 tbs. cream
dried tabasco pepper
Buy a leg of veal with the bone removed and then flattened. Salt well, interlard with fresh bacon and let stand one hour. Make a mixture of a few slices of bacon cut into small pieces, the grated peel of 1/2 lemon, a tablespoonful of capers, one chopped onion, one clove of garlic and one tablespoonful of chives.
Let stand while you prepare a brown sauce as follows: heat in a pan 2 tablespoonfuls of butter. Fry in it one tablespoonful of chopped chives, one tablespoonful of chopped parsley and a little thyme. Stir constantly until tender. Add 2 tablespoonfuls of flour with constant stirring. When dark brown add slowly little by little beef soup or broth until you get the desired consistency (do not make it too thick).
Add to the sauce 6 to 8 tablespoonfuls of cream, a very little crushed dried tabasco pepper (what you can pick up on the tip of a knife) and the juice of one lemon. Cook 5 minutes longer. Now add the above mixture, simmer foi another 5 minutes, cover the pan tightly and let stand. Now roast the leg of veal in a pan in a hot oven, basting frequently with the above sauce until tender.
When the leg is done, cut into thin slices, place on a hot serv ing plate and pour over the slices the hot sauce from the pan. Garnish with fried rice, fried mushrooms or any garnishing you may choose.