Teleci Kyta s Vinnou Omackou

Ingredients
butter or margarine Sauce salt and pepper
 * 5-6 lbs boned legs of veal, boned
 * 2 teaspoons salt
 * 1 teaspoon pepper
 * 2 large onions, sliced
 * 1 carrot, spiced
 * 1 stalk celery, sliced (with leaves)
 * 1 parsley root, peeled and sliced
 * 2 cups boiling water
 * 1 cup dry white wine
 * 1 teaspoon all-purpose flour
 * 1/2 cup sour cream
 * 1/4 lb bacon, cut into thin strips
 * 1/2 cup dry white wine
 * 1/2 cup heavy cream
 * 2 teaspoons all-purpose flour
 * 1 grated lemon, rind of

Directions

 * Trim meat.
 * With large needle push bacon strips through the meat.
 * Rub with=20 salt& pepper.
 * Place onions, carrot, celery, parsley and 3 tablespoons butter on roasting pan.
 * Add boiling water.
 * Roast in oven (350 F) until 170 F in meat thermometer (30 min. per pound).
 * When half done, add wine, 2 teaspoon butter and stir in flour and sour cream.
 * Every 15 minutes spread mixture on top and sides, cook until this has been absorbed.
 * To make sauce, strain pan juices, add wine, lemon peel and simmer for 5 minutes.
 * Stir flour into cream, mix and add to sauce stirring until sauce is smooth and thick.
 * Season with salt and pepper.
 * Serve with noodles, potatoes or dumplings.