Categories: Meats, Main dish 
      Yield: 1 servings 
  
      3 tb Bacon fat or salad oil 
      2    Garlic cloves; cut in half 
      1    Veal - 1/2 leg or 
           3 or 4 lb rolled shoulder 
      1 ts Salt 
    1/4 ts Pepper 
    1/4 ts Thyme or 
    1/2 ts Savory 
      1    Bay leaf 
      6    Potatoes - medium (6-8) 
      6    Onions - medium (6-8) 
  
  Melt or heat bacon fat or oil in cast iron saucepan. Stuff the 2 cloves of 
  garlic, cut in two, into incisions made in the veal. Place the meat in the 
  hot fat and brown well on all sides. Don't rush this as the colour and 
  flavour of the finished gravy will depend on how well the meat has been 
  browned. Add the thyme or savory and the bay leaf. Place the potatoes and 
  onions, whole around the meat. Don't add any liquid. Cover tightly and cook 
  over medium heat till meat is tender, about 2 hours. The potatoes and 
  onions will not break as there is no liquid added. The veal will make its 
  own gravy. When cooked, remove the meat from the pan to a heated platter. 
  Place the pan over high heat and stir gently, so as not to break up the 
  vegetables. When they are well coated with gravy, boil another minute or so 
  till the gravy has a nice consistency. This is a complete meal.