Country style veal

Preparation:

Preparation: The veal withers must be cut into four thick slices. Heat the oven to 140 degrees. Cut the bacon into cubes and put it in a saucepan. Cover it with cold water, bring to the boil, drain it immediately and dry it on absorbent paper. Peel the carrot and onion and cut them into very small cubes. Heat the oil in a terracotta or cast iron pot large enough to hold just the meat and its garnish. Brown the bacon, carrot and onion for two or three minutes over a moderate heat, without letting it brown. Add 25 g of butter to the pan. As soon as the butter has melted, sauté the slices of meat for five minutes, turning them. Salt and pepper. Add the cream of chicken and cider. Stir for one or two minutes over low heat. Grease a disc of parchment paper with the remaining butter and place it directly on the contents of the pan. Cover the pot, put in the oven and let it cook for an hour, basting the meat once with the cooking sauce. After an hour of cooking, remove the lid and leave the parchment paper disc. put it back in the oven and let it cook for another hour, basting the meat once with the cooking sauce. Remove the parchment paper disk, increase the oven temperature to 230 degrees. Cook uncovered for another fifteen minutes until the sauce takes on a bright colour. Degrease the surface of the sauce with a ladle or absorbent paper, pour into a very hot deep serving dish and serve. You can replace the withers with the breast, shoulder or neck of the calf. Recommended wine: Donnaz.