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2 large garlic cloves, cut in slices
1-1/4 cups vegetable oil
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon oregano
Salt to taste
2 lemons, juice of
1 pound soft moist dried prunes
2 cups water
1/2 cup brown sugar
1 cup slivered almonds
1 veal roast, boned and tied

Put veal in dish. Add garlic slices and 1/4 cup of oil, paprika, pepper, oregano, salt, and lemon juice. Marinate overnight in the refrigerator.

Bake, covered with foil, in a 350°F oven. Bake 1 hour, remove foil. Continue baking for an additional hour uncovered.

Put prunes in a saucepan. Add the water, brown sugar and 1/4 cup of oil. Simmer covered 1/2 hour or until tender.

Sauté almonds, in remaining oil. Add sautéed almonds to prune sauce just before serving.

It looks beautiful to serve the sauce around the veal.

Poster's Notes:
A while ago, Veal Roast was a topic and I promised to send this. This recipe comes from a friend of my sister . It is an old family recipe from Roumania. I wonder if anyone makes one like it.

I prefer to serve the sauce on the side.

Posted by Omi Cantor

Nutritional Info Per Serving: 591 Calories; 58g Fat (85.7% calories from fat); 5g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 10mg Sodium.
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1-1/2 Fat; 1 Other Carbohydrates.