Rose veal

Marinade:

1 l dry red wine

1 bay leaf

1 clove

1 cinnamon piece

1 cleaned onion cut into quarters, boiled briefly and chilled.

Wash and thoroughly wipe 1 rose veal (1.5 kg) and rub it with ground red pepper.

Pour the marinade over the meat and leave in a cold place for 2 days.

Remove the meat from the marinade, wipe it well, saeson with salt and pepper, and strain the marinade.

Cut 50 g of bacon into cubes and saute.

Fry the rose veal well on each side in melted bacon, add onion and the seasoning from the marinade, cook slowly and pour 250 ml of brine, then bake in the baking dish in a preheated oven for an hour and a half at 200-250C. Turn the meat occasionally and substitute the evaporated liquid for the marinade.

Cut the meat into slices and place them on warm platter.

Pour a little water and marinade over the juice left from baking, bring to a boil, strain and let boil again.

Mix 2-3 tablespoons full of flour and 3 tablespoons of cold water and thicken the juice with the mixture.

Season to taste with salt and pepper and stir well with 3-4 tablespoons of cream.

Side dish:

Sauteed Belgian radicchio, potatoes with parsley, mixed salad