Roast loin of veal

Name: Roast loin of veal
Yield: To Serve Six
Cuisine: United Kingdom
Ingredients: salt and pepper; 225 g (½ lb) streaky bacon, sliced; 2 dozen button onions; 1 or 2 tablespoons white wine; salt and pepper; 1.5 kg (3 lb) rolled and tied loin or boned shoulder of veal; 1.5 kg (3 lb) rolled and tied loin or boned shoulder of veal; 50 g (2 oz) butter; 15 g (½ oz) flour

Preparation info

To Serve
Six

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

Ingredients

1.5 kg (3 lb) rolled and tied loin or boned shoulder of veal
50 g (

Europe
United Kingdom
Main course

Method

Preheat the oven to 160°C, 325°F, Gas Mark 3. Spread the veal with butter and sprinkle it with flour. Place it in a roasting tin and cover the top with rashers of bacon. Put it in the middle of the oven and ro