Ingredients
1 (4-5-pound) boned and rolled veal shoulder or rump (save bones for veal stock)
2 tablespoons cooking oil
2 large yellow onions, peeled and coarsely chopped
1-2 cloves garlic, peeled and crushed
1 carrot, peeled and chopped fine
1 stalk celery, chopped fine
1 bay leaf and 1 sprig each parsley and thyme, tied in cheesecloth (bouquet garni)
2 teaspoons salt
1/4 teaspoon pepper
1/3 cup cold water
1/4 cup unsifted flour
3 cups veal stock or a 1/2 and 1/2 mixture of beef and chicken broths
1-2 teaspoons liquid gravy browner (optional)

Instructions
Brown veal and onion in oil in open pressure cooker- add all but last 3 ingredients, seal cooker, bring pressure to 10 pounds, and cook 10 minutes per pound. Reduce pressure, open cooker, remove veal and keep warm. Discard bouquet garni; puree vegetables and any remaining kettle liquid by buzzing 20-30 seconds in an electric blender at low speed or 15-20 seconds in a food processor fitted with the metal chopping blade. Blend flour with 1 cup stock. Add remaining stock and puree to kettle and bring to a boil. Stir in flour paste and cook, stirring, until thickened. Cover and simmer 2-3 minutes; taste for seasoning and adjust. For a darker gravy, add browner. Slice roast about 1/4-inch thick and serve with plenty of gravy.

Yield: 8 servings.