Real Recipes

1 Tbls. Butter or margarine
1 Boned, rolled, tied veal shoulder or leg roast (3 pounds)
8 oz. Mushrooms, quartered
24-36 very small carrots or 6-8 med. carrots
2 Tbls. Chopped fresh dill or 2 tsp. p. dry dill weed
1/8 tsp. Ground white pepper
1/4 C. Lemon juice
1/2 C. Dry white wine
3 Tbls. Cornstarch
1/3 C. 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 crock pot. Surround veal with mushrooms and carrots (if using medium size carrots, first cut each in half crosswise, 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 hours). Carefully lift veal to a warm deep platter. Using a slotted spoon, lift carrots and mushrooms from crock pot and arrange around veal, keep warm. In a small bowl, mix cornstarch and cream, blend into liquid in crock pot. Increase crock pot heat setting to high, cover and cook, stirring 2 or 3 times until sauce 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, garnish with lemon peel and dill sprigs. Serve remaining sauce in a bowl or pitcher to add taste.