Roast Veal
A classic roast veal recipe, suitable for a leg, cushion, or loin cut. Includes instructions for stuffing and basting for a flavorful and tender result.
Ingredients
- 3 pounds Veal Roast (leg, cushion, or loin) (Boned if using leg)
- 1 teaspoon Salt (Or to taste)
- 0.5 teaspoon Black Pepper (Or to taste)
- 1 batch Stuffing (your choice) (Prepare your favorite stuffing recipe)
- 2 tablespoons All-Purpose Flour
- 4 strips Fat Salt Pork
- 0.33 cup Butter (Melted)
- 0.5 cup Boiling Water
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Instructions
- 1If using a leg of veal, have it boned at the market. Wipe the veal roast dry with paper towels. Season generously with salt and pepper.
- 2Stuff the veal with your prepared stuffing. Sew the opening closed with kitchen twine to maintain the shape during roasting.
- 3Place the stuffed veal on a rack in a dripping pan. Dredge the meat and the bottom of the pan with flour. Arrange strips of fat salt pork around the meat.
- 4Bake in a moderate oven (350°F / 175°C) for 3 to 4 hours. Baste every fifteen minutes with a mixture of melted butter and boiling water until the mixture is used up. Then, baste with the fat in the pan.
- 5Serve the roast veal with brown gravy (recipe not provided).
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