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Dilled Swedish Veal Roast
•
1
1
8
tablespoon Butter or margarine
Boned, rolled, tied veal or leg roast (3 lb)
ounces Mushrooms, quartered
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•
•
•
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•
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very small carrots, or 6−8 med. carrots
2
1
1
1
3
tablespoons Chopped fresh dill, or 2 tsp. dry dill
/8 teaspoon Ground white pepper
/4 cup Lemon juice
/2 cup Dry white wine
tablespoons Cornstarch
• 1
• Salt
/3 cup Whipping cream
• Twist of lemon peel
• Dill sprigs
Melt butter in a wide nonstick frying pan over medium high heat. Add veal
and brown well on all sides, then place in a 4 quart or larger electric slow
cooker. Surround veal with mushrooms and carrots (if using medium size
carrots, first cut each in half croswise, then cut lengthwise into
quarters.) Sprinkle with chopped dill and white pepper. Pour in lemon juice
and wine. Cover and cook at low setting until veal is very tender when
pierced. (7 1/2−9 hrs). Carefully lift veal to a warm deep platter. Using a
slotted spoon, lift carrots and mushrooms from cooker and arrange around
veal; keep warm. In a small bowl, mix cornstarch and cream; blend into
liquid in cooker. Increase cooker heat setting to high; cover and cook,
stirring 2 or 3 times until suace is thickened. (15−20 more minutes). Season
with salt. To serve, remove and discard strings from veal. Slice across the
grain. Spoon some of the sauce over veal and vegetables; if desired,
garanish with lemon peel and dill sprigs. Serve remaining sauce in a bowl or
pitcher to add taste.
Dilled Swedish Veal Roast
60
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