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Veal Roast w/Rosemary (M, TNT)
Source: "New York Times Cookbook"
Serves: 8

1 3-pound veal roast, boned, rolled and tied
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons fat
1/2 cup water
1/2 cup white wine
1-1/2 teaspoons salt
1 clove garlic, chopped
1 teaspoon rosemary
3 medium onions, halved
3 carrots, halved

Sprinkle the roast with salt and pepper and dredge with flour. Melt the fat in a heavy pan, add the meat and brown on all sides.

Place a rack under the meat, add the water, wine, 1-1/2 teaspoons salt, the garlic and rosemary. Cover and cook slowly over surface heat or in a 350°F oven for 2 hours.

Thirty minutes before the meat is done, add the onions and carrots.

Remove meat and vegetables to a hot platter. Slice the meat and serve with unthickened sauce remaining in pan.

Posted by Sandra Glazier, Z'L

Nutritional Info Per Serving: N/A