Veal Pot Roast

Preparation info

  • Makes

    8 to 10

    Main-Course Servings
    • Difficulty

      Medium

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

Preheat the oven to 375°F. Cut the string off the clod. Cut the rind off the fatback. Cut the fatback into strips ¼ inch wide and thick and as long as you can make them. Lard the inside of the clod with the fatback as shown. Season the inside with salt and pepper. Turn the meat over, lard the outside, and season with salt and pepper. Tie the

Ingredients

Preheat the oven to 375°F. Cut the string off the clod. Cut the rind off the fatback. Cut the fatback into strips ¼ inch wide and thick and as long as you can make them. Lard the inside of the clod with the fatback as shown. Season the inside with salt and pepper. Turn the meat over, lard the outside, and season with salt and pepper. Tie the