Pieczeń cielęca

This traditional Polish meat specialty consists of garlic-studded veal that is roasted in the oven. The garlicky veal is first seasoned with salt and pepper and allowed to soak in boiling water for half an hour. With raw bacon slices on top, the meat is then cooked in a casserole dish with lard, and periodically coated with the cooking juices in order to remain moist. Once prepared, the roasted veal is usually cut into slices and served drizzled with the cooking juices. Typical accompaniments to this dish include boiled potatoes, mashed potatoes, or creamed peas and carrots.