Veal and Olives
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INGREDIENTS
1-¾ pounds rump roast of veal
¼ pound veal beast or tail, cut into pieces
4 tablespoons butter
1 onion, peeled and sliced
2 medium tomatoes, chopped
Salt
1 cup pitted green olivesCut off any large pieces of fat from the veal. In a pot just large enough for the meat, place the scraps of fat, along with the pieces of veal breast or tail, and brown lightly. Add the butter; when it has melted, add the onions and the veal roast. Cook to brown the meat evenly over moderate heat for 5 to 10 minutes, then add the tomatoes and stir to detach any meat juices stuck to the bottom of the pot. Salt lightly, cover the pot, place over low heat, and simmer for 40 minutes, turning the meat several times as it cooks.
While the meat is cooking, desalt the olives in a bowl of cold water; change the water once or twice.
After the 40 minutes is up, lift the meat out of the pot and place it on a plate. Strain the contents of the pot into a mixing bowl, pressing on the meat and vegetables in the strainer to extract all their juices. Place the strained liquid back in the pot, add the meat, drain the olives, and add them as well, then cover and simmer 20 minutes longer.
To serve, lift the meat out of the pot and place on a warm platter surrounded by the olives. Serve the sauce in a sauceboat on the side.
Serve with mashed potatoes.
Serves 4