The precise cut to use for this method of roasting is important, as it will only work with prime cuts and it will only work with veal, not vitellone (see page 124). I have used a best-end here, trimmed like a rack, which will feed six people. The best alternative is a whole rump, which will be more expensive and will feed eight, maybe more. Any leftovers are wonderful the next day as sandwiches, and of course there is always vitello tonnato, using the tuna sauce.
Ask your butcher to chine the meat, leaving just the four or five ribs attached. He should also French trim the ribs and chop all bones and trimmings for you. In short the veal is like a very big rack of lamb. The trimmings can be used next time you make broth.
Season the veal generously. Heat the casserole with a little oil over a medium flame, then brown the veal thoroughly on all faces. This process is vital and should take up to 15 minutes. When the veal is well sealed, turn it on its back so the bones are downwards and forming a natural roasting rack. Add
© 1996 Alastair Little. All rights reserved.