450 g/1 lb fillet of veal, cubed
1 onion, sliced
1 sprig of parsley
1 strip of lemon rind
2.5 ml/0.5 tsp salt
300 ml/0.5 pt/1.25 cups boiling water
8 streaky bacon rashers (slices), rinded
25 g/1 oz/2 tbsp butter or margarine
15 g/1 oz/0.25 cup plain (all-purpose) flour
150 ml/0.25 pt milk
1 lemon, cut into wedges
Put the veal and onion in a casserole dish (Dutch oven). Tie the parsley,
peppercorns and lemon rind in a piece of muslin (cheesecloth) and add it
to the casserole with the salt and boiling water. Cover and cook in a
preheated oven at 160°C/325°F/gas mark 3 for 2 hours. Stretch the bacon
rashers with a knife, then roll them up and spear on metal skewers and
roast for the last 15 minutes cooking time.
Melt the butter or margarine, stir in the flour and cook for 1 minute.
Stir in the milk and 150 ml/0.25 pt of the liquor from the casserole and
bring to the boil, stirring, until the sauce thickens. Transfer the meat
to a warm serving dish, pour the sauce over and arrange the bacon rolls
and lemon wedges around the edge.