1 1/2 kg [3,3 lb] trimmed veal wrapped with lard
margarine or butter
400 g [0,9 lb] small onions
1 kg [2,2 lb] tomatoes
1/2 kg [1,1 lb] mushrooms (or other mushrooms)
2 green peppers
3-4 sprigs of parsley tied with a bundle of thyme
 Brown the roast on all sides and then place it in a heat proof casserole dish. Boil the pan juices with a little water and pour over roast. Spread the peeled onion, half of the skinned tomatoes, half of the mushrooms and one pepper fruit cut into rings, around the roast.
 Sprinkle the roast with salt and pepper, cover with foil and let the dish stand ca. 1 1/2 hours in a warm oven. Turn the roast halfway through and cooking and the rest of the vegetables around it and sprinkle again with salt and pepper.
 Server roast in the dish with the vegetables.