Veal In Burgundy

Ingredients
10 lb Veal cut into medium sized cubes (1 1/2 inch)
1 1/2 lb Bacon cut into 1/2 inch lardons
Oil
Butter
2 lb Mushrooms
Approx 8 oz Seasoned Flour
Bouquet Garni (Parsley Stalks Thyme Bay Leaf)
3-4 cloves chopped Garlic
Approx 1 1/2 bottles Red Wine

Method

Put lardons in heavy large saute pan with a film of oil. Leave till bacon fat is running and the lardons are coloured. Remove bacon and set aside.

Roll diced veal in flour. Add oil and butter to bacon fat and lighly brown the veal pieces. Transfer browned veal to pot.

When all veal is browned, add some red wine to saute pan, and scrape and stir until all the brown bits are incorporated into the sauce. Strain this wine and meat juice over veal in pot. Add lardons and washed mushrooms (quartered if large). Put bouquet garni in centre. Stir in garlic. Season with pepper and a little salt. Pour over red wine to cover. Bring to the boil and simmer slowly (underlined) until tender (about 2 hours). Stir to stop sticking.

Remarks
Appears on menu: Veal in Red Wine $5.50 (chunks of veal cooked with bacon, mushrooms and red wine)