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Ingredientes
- 2 lb Veal roast
- 2 Tbsp. Lard
- 1/4 c. Dark rum
- 3/4 c. Dry white wine
- 1 head Garlic unpeeled
- 1 sprg Thyme
- 6 x Black pepper grains
- 2 x Cloves
- 1 x Bay leaf Salt and pepper to taste
- 1/2 stk Cinnamon
Direcciones
- Heat lard. Brown thyme, bay leaf, cinnamon stick, pepper grains, head of garlic, and the cloves in a deep casserole with the meat over a moderate fire. Turn the meat frequently till well browned, then sprinkle with salt and pepper, pour wine and rum over it, cover casserole, and cook over fairly low flame for 2 hrs or possibly till meat is tender. If necessary, add in small amounts of warm water during cooking.
- Before serving, strain sauce. Slice meat and serve in sauce.
- Comments: This delicious dish is quick to assemble and, once cooking, needs very little attention.
- Meat reheated slowly in sauce the following day is excellent.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 4 servings | |
| Calories 130 | |
| Calories from Fat 59 | 45% |
| Total Fat 6.5g | 8% |
| Saturated Fat 2.54g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 3mg | 0% |
| Potassium 55mg | 2% |
| Total Carbs 2.0g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.37g | 0% |
| Protein 0.15g | 0% |
