ROAST VEAL
Roast veal is a classic dish, perfect for a special occasion or a comforting Sunday dinner. This recipe focuses on achieving tender, flavorful veal with a simple preparation. The key is to use quality veal and to baste it frequently during roasting, resulting in a succulent and satisfying meal. Serve it cold for delicious slices, just like turkey.
Ingredients
- 1 pound Veal shoulder or breast
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Ground ginger
- 2 tablespoons All-purpose flour (Quantity estimated (not specified in original recipe))
- 1 medium Onion (Quantity estimated (not specified in original recipe))
- 2 tablespoons Goose fat (or olive oil) (Originally goose fat. Substituted with olive oil for modern preference.)
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Instructions
- 1Wash the veal and pat it dry with paper towels. Rub it well with salt and ground ginger, then dredge it with flour.
- 2Preheat oven to 325°F (160°C). Place the prepared veal in a roasting pan. Top with sliced onion and add goose fat (or olive oil). Cover the pan tightly and roast for 20 minutes per pound, basting frequently. Veal is done when well cooked.
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