ReceptnaptárLeg of Veal Larded with Bacon
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Ingredients
Method
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- Pound the leg of veal thoroughly with a meat mallet so the fibres loosen and it cooks through evenly.
- Season generously with salt on all sides.
- Using a larding needle, lard the meat with bacon strips in neat, even rows.
- Place in a large roasting pan, spread the lard over it, and pour about 200 ml water underneath.
- Place in a preheated 160°C oven and roast for about 2.5 hours.
- Baste with its own juices collected at the bottom every 15-20 minutes.
- If the bottom of the pan dries out, always top up with a little water so the fat doesn't burn.
- For the last 20-30 minutes, let it brown nicely on top without basting.
- Check with a meat thermometer that the core reaches 75°C, rest for 10 minutes, then slice and serve with the remaining juices.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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