Larded Pot Roast

Ingredients

• g lean veal or beef
• g prosciutto (fat and lean)
• g butter
• onion onion
• ribs celery
• carrot
• salt
• pepper
• small ladles water
• potatoes

Instructions

1. Lard a ~1 kg piece of well-hung lean veal or beef (leg/rump) with 30 g thin strips of prosciutto; tie it compact.
2. Cook in a saucepan with 30 g butter, 1/4 onion in two pieces, 3-4 short celery ribs and equal carrot strips; season with salt and pepper.
3. Once browned (turning often), moisten with two small ladles of water and finish over slow fire, letting most moisture evaporate without drying/blackening.
4. Strain the remaining juice over the meat; garnish with potato wedges browned in butter or oil. Alternative: cook with butter alone under a bowl of water as a lid.