CookEat Recipe
Dutch Veal and Bacon Stew in Milk Sauce
Three-pound veal braised with bacon and carrot, finished with a thin flour-milk sauce.
Method
Steps
Step 1
Season veal with salt, pepper and lemon. Render bacon in a heavy covered pan, add veal and brown briefly on all sides.
Step 2
Add sliced carrots, onion, thyme, mace and hot water. Cover and simmer slowly 1½–2 hours until veal is fork-tender and thickest piece reaches at least a proposed 71 °C.
Step 3
Whisk flour into cold milk, stir into simmering sauce and boil gently 3–5 minutes until smooth and floury taste is gone. Stir in parsley and serve hot with separately baked potatoes if desired.
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