Veal

Ingredients

• 6 rashers of bacon
• 6 small tomatoes
• 4 tablespoons of butter
• 2 ounces of flour
• 2 teaspoons of finely-chopped parsley
• grated rind of 1 lemon
• 1 teaspoon of lemon juice
• salt and pepper to taste
• 2 tablespoons of cream
• meat glaze

Directions

1. Trim the meat and saw the bones across to detach the rib bones.

2. Melt the butter in a saucepan and lightly fry the meat on both sides.

3. Add the lemon rind, parsley, and a good seasoning of pepper, cover, and cook gently for 2 to 2½ hours, basting frequently.

4. Meanwhile, fry or broil the bacon until crisp and cut it into dice; bake or broil the tomatoes until tender but not too soft.

5. Remove the meat from the saucepan, brush it lightly with meat glaze, and keep it warm.

6. Mix the flour smoothly with a little cold stock, then add it to boiling stock in a saucepan, stir, and boil for 5 minutes.

7. Strain the mixture and add the butter from cooking the meat, lemon juice, and cream. Season to taste and bring to a boil.

8. Serve in a tureen, garnished with bacon and tomatoes.