Recipe - Dilled Swedish Veal Roast

Marne Parry PKKW92A
1 tablespoon Butter or margarine
1 Boned, rolled, tied veal
shoulder or leg roast (3lb)
8 ounce Mushrooms; quartered
2436 very small carrots
or 68 med. carrots
2 tablespoon Chopped fresh dill
or 2 tsp. dry dill weed
1/8 teaspoon Ground white pepper
One fourth cup Lemon juice
One half cup Dry white wine
3 tablespoon Cornstarch
1/3 cup Whipping cream
Salt
Twist of lemon peel
Dill sprigs

Melt butter in a wide nonstick frying pan over medium high heat. Add veal
and brown well on all sides, then place in a 4 quart or larger electric
slow cooker. Surround veal with mushrooms and carrots (if using medium size
carrots, first cut each in half croswise, then cut lengthwise into
quarters.) Sprinkle with chopped dill and white pepper. Pour in lemon juice
and wine. Cover and cook at low setting until veal is very tender when
pierced. (7 1/29 hrs).
Carefully lift veal to a warm deep platter. Using a slotted spoon, lift
carrots and mushrooms from cooker and arrange around veal; keep warm. In a
small bowl, mix cornstarch and cream; blend into liquid in cooker. Increase
cooker heat setting to high; cover and cook, stirring 2 or 3 times until
suace is thickened. (1520 more minutes). Season with salt.
To serve, remove and discard strings from veal. Slice across the grain.
Spoon some of the sauce over veal and vegetables; if desired, garanish with
lemon peel and dill sprigs. Serve remaining sauce in a bowl or pitcher to
add taste.
"Tender veal roast in a creamy dill sauce is delicious cut or sliced up and served
with steamed small red potatoes." Source: Sunset Crockpot Cookbook.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini