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| 3 Esslöffel | Bacon fat or salad oil |
| 2 | Garlic cloves, cut in half |
| 1 | Veal - 1/2 leg or: 3 or 4 lb rolled shoulder of veal |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1/4 Teelöffel | Thyme Or: |
| 1/2 Teelöffel | Savory |
| 1 | Bayleaf |
| 6 | Potatoes - medium (6-8) |
| 6 | Onions - medium (6-8) |
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Melt or heat bacon fat or oil in cast iron saucepan.
Stuff the 2 cloves of garlic, cut in two, into incisions made in the veal. Place the meat in the hot fat and brown well on all sides. Don't rush this as the colour and flavour of the finished gravy will depend on how well the meat has been browned. Add the thyme or savory and the bay leaf. Place the potatoes and onions, whole around the meat. Don't add any liquid. Cover tightly and cook over medium heat till meat is tender, about 2 hours. The potatoes and oniions will not break as there is no liquid added.
The veal will make its own gravy. When cooked, remove the meat from the pan to a heated platter. Place the pan over high heat and stir gently, so as not to break up the vegetables. When they are well coated with gravy, boil another minutes or so till the gravy has a nice consistency. This is a complete meal.
from the Quebec section of _The Canadiana Cookbook_ by Mme. Jehane Benoit
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