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1
Preheat oven to 325.
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2
Dry the veal on paper towels.
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3
Place in a heavy casserole just large enough to hold the veal easily.
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4
Place the casserole over moderately high heat with the butter and oil.
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5
When you see the butter foam begin to subside, brown the veal lightly on all sides; this takes 10 to 15 minutes.
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6
Remove the veal.
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7
If the browning fat has burned, pour it out and add butter.
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8
Stir in the vegetables and herb bouquet, cover and cook over low heat for 5 minutes with out browning.
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9
Sprinkle salt and pepper over the veal.
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10
Return it to the casserole and baste with the butter in the casserole.
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11
Insert meat thermometer.
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12
Lay the blanched bacon over the meat, then cover with foil.
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13
Cover the casserole and set in lower third of preheated oven.
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14
Regulate heat so meat cooks slowly and steadily for about 1-1/2 hours.
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15
Baste it 2 or 3 times with the juices in the casserole.
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16
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.
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17
Place the veal on a hot platter and discard trussing strings.
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18
The veal and vegetables will have produced a cup or more of juice in the casserole.
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19
Remove all but 2 tablespoons of fat from them.
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20
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.
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21
Boil down rapidly if necessary; you should have 3/4 to 1 cup.
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22
Correct seasoning, and strain into a hot gravy boat.
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23
Garnish the meat platter with whatever vegetables you have chosen, and serve.
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24
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.
