Kalfsvleesch Roast Veal Food

ROAST VEAL WITH CREAM SAUCE (KALBSBRATEN MIT SAHNESOSSE)

Steps:

• Weigh the joint and calculate the cooking time.
• Allow 25 minutes per pound plus an extra 25 minutes if the meat is on the bone; 30 minutes per pound plus 30 extra minutes if the joint is boned and rolled.
• Season veal well with salt, pepper, and paprika.
• Fry (brown) the meat briskly in butter.
• Place the meat in a roasting pan, add a little water (about 1/2 cup) together with the onion and roast in a hot oven (425°F, 220°C, GM 7) for the required time.
• When the meat is cooked, remove from the pan and keep warm.
• Blend cornflour (corn starch) with a little water and add to the meat juices in the pan along with the sour cream.
• Serve the meat whole or sliced with the sauce poured over it.
• This roast is frequently served with fried mushrooms as a side dish.

KALFSVLEESCH - ROAST VEAL

Steps:

• Preheat oven to 325°F.
• Mix dry ingredients together; dredge veal with mixture.
• Place on a rack in an open roasting pan, place in oven and roast until tender (allowing 25 minutes per pound).
• Baste occasionally with melted drippings.

VARKENVLEESCH - PORK POT ROAST

Steps:

• Season meat and sprinkle with flour.
• Fry onions in fat until golden.
• Add meat; brown on all sides.
• Add water and bay leaf; cover and simmer about 2 1/2 hours or until tender.
• Thicken gravy with remaining flour mixed with a little water.

BALKENBRIJ - DUTCH SCRAPPLE

Steps:

• Cover meat and liver with water and cook until tender, about an hour.
• Season to taste.
• When broth has reduced by half, chop meat finely and return to liquid.
• Stir in enough buckwheat flour to make a stiff batter; cook until thickened.
• Lightly grease a loaf pan; fill with batter.
• Refrigerate.
• To use, slice and fry in butter or bacon grease until golden brown.

WHOLE ROASTED BREAST OF VEAL

Steps:

• Vaguely trim breast - just the fat globs on the rib cage and any especially skanky skin, if it even exists. If the blue U.S.D.A. ink stamp on the flesh offends you, remove it.
• Place breast in a deep roasting pan large enough to accommodate it, and season meat thoroughly and assertively with salt, all over, turning the breast ribs-side up as well, seasoning with salt all over. Do the same thing, less assertively by half, with ground black pepper. Set breast back in pan ribs-side down, and season the flesh side extremely conservatively with both ground juniper and ground allspice. A light hand here, please. Strip a few pinches of fresh thyme leaves from their stems, and scatter over the veal. Drizzle generously with the oil, allowing some to pool in roasting pan.
• Let the veal sit at room temperature to shake the chill from the refrigerator while you prepare the potatoes.
• Peel and cut into wedges 4 Yukon Gold potatoes, and scatter around in pan. Peel and halve the onion, and slice into 1/3-inch-thick half-moons. Scatter onion around in pan on top of potatoes. Keep potato and onion under the meat, not on top of it, so that breast can fully brown and get a crisp skin.
• Fill roasting pan 2 inches deep with water and white wine, in equal parts. Set in 275-degree oven, and let roast for up to 12 hours, depending on weight. Remove when it is deeply golden brown and soft and tender. You don't want it falling off the bone, but you should be able to see how loose and relaxed it has become in the layers. You may need to tent the pan with foil for the first or the last 45 minutes of roasting to give it a little braise time for the deepest interior, recalcitrant parts. Conversely, you may want to turn up the oven and give it a 30-minute finish in a hot oven to get better color.
• Pick out vertebrae. Slice off ribs. Then portion as you wish, using a sharp knife big enough for the job. Include the potatoes and onions and the liquid from the pan when you serve.