Veal Pot Roast
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
3-to-5-lb boned veal rump roast
2 tbsp beef fat, shortening, or olive oil
1/4 cp water
1 tsp salt
2 tbsp whole cloves
1-inch piece cinnamon stick
1/4 tsp powdered nutmeg
1 cp drained canned apricot halves
1 - Brown roast 15 to 20 minutes in hot fat, shortening, or oil in heavy kettle or Dutch oven.
2 - Add water, salt, spice.
3 - Cover.
4 - Let simmer 2 1/2 hopurs.
5 - Add apricot halves.
6 - Cover.
7 - Cook 1 hour or longer, until veal is tender and done.
8 - Remove veal and apricots to warmed platter.
9 - Serve hot.
Makes 6 to 10 servings.
Especially good with hot boiled rice or new potatoes. If gravy is
desired, keep meat and fruit garnish warm on warmed platter in oven.
Make gravy by adding enough boiling water to liquid in kettle to make
2 1/2 cps. Stir 3 tbsp flour into a little of the h0t liquid, then
stir into the kettle. Let boil 2 or 3 minutes, stirring continually. Season
as needed. Serve hot with roast.