Veal Roll with Onion Skewers and Potatoes
- For the veal
- 1 kilogram Veal shoulder (Prepared by the butcher as a roast)
- freshly ground peppers
- 3 tablespoons butter
- 50 milliliters Madeira Wine
- 300 milliliters Veal stock
For the veal: Season roast outside with salt and pepper. Heat butter and oil in a roasting pan and sear meat on all sides until golden brown. Place meat into a baking dish, add veal stock and Madeira and roast in preheated oven at 220°C (approximately 425°F) for about 10 minutes. Reduce oven temperature to 80°C (approximately 175°F) and roast veal for 3-4 hours more, turning occasionally.
For the onion skewers: Peel onions, thread on wooden skewers and lard with rosemary. Add to the meat pan about 40 minutes before the end of cooking.
Heat oil in a saucepan.
Cook frozen potatoes, few pieces at a time, until golden brown. Drain on paper towels and season with salt and pepper, keep warm in the oven.
Remove meat from the oven, pour pan juices into the saucepan and combine with cream. Simmer briefly and season to taste. Add cornstarch to thicken sauce and pour into a sauceboat.
Remove twine from the roast, cut meat into slices and arrange together with lemon halves and onion skewers on a platter. Serve accompanied by potatoes and gravy.