"MR. GRANT YOU TOOK HALF VEAL PRINCE ORLOFF!"

I couldn't resist! Named in honor of one of my all time favorite "Mary Tyler Moore" episodes! I've been searching for an actual Veal Prince Orloff recipe, and finally found one on ariella's archives.com. Contrary to Sue Ann Nivens, this can be kept warm in a hot oven for a half hour or so and does not have to be eaten immediately!

Provided by yooper

Categories Veal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs veal roast, boned and tied
2 tablespoons butter
2 tablespoons oil
3 tablespoons butter, if needed
2 sliced carrots
2 sliced onions
4 parsley sprigs
1/2 bay leaf
1/4 teaspoon thyme, tied in cheesecloth
1/2 teaspoon salt
1/4 teaspoon pepper
2 slices bacon, simmered for 10 minutes in 1 quart of water,rinsed,drained,and dried

Steps:

Preheat oven to 325.
Dry the veal on paper towels.
Place in a heavy casserole just large enough to hold the veal easily.
Place the casserole over moderately high heat with the butter and oil.
When you see the butter foam begin to subside, brown the veal lightly on all sides; this takes 10 to 15 minutes.
Remove the veal.
If the browning fat has burned, pour it out and add butter.
Stir in the vegetables and herb bouquet, cover and cook over low heat for 5 minutes with out browning.
Sprinkle salt and pepper over the veal.
Return it to the casserole and baste with the butter in the casserole.
Insert meat thermometer.
Lay the blanched bacon over the meat, then cover with foil.
Cover the casserole and set in lower third of preheated oven.
Regulate heat so meat cooks slowly and steadily for about 1-1/2 hours.
Baste it 2 or 3 times with the juices in the casserole.
The roast is done at a thermometer reading of 175 degrees, or as soon as it's juices run clear yellow when the meat is pricked deeply with a fork.
Place the veal on a hot platter and discard trussing strings.
The veal and vegetables will have produced a cup or more of juice in the casserole.
Remove all but 2 tablespoons of fat from them.
Set casserole over moderate heat while scraping up any coagulated cooking juices from the bottom and sides with a wooden spoon, and mashing the vegetables into the liquid.
Boil down rapidly if necessary; you should have 3/4 to 1 cup.
Correct seasoning, and strain into a hot gravy boat.
Garnish the meat platter with whatever vegetables you have chosen, and serve.
If you are not serving immediately, return the veal and sauce to the casserole, cover partially, and set in a turned-off hot oven where it will stay warm for half an hour at least.