Roast Veal

Name: Roast Veal
Yield: Makes about 2 servings per pound of bone-in roast, 3 servings per pound of rolled roast
Ingredients: Select bone-in veal roast from leg, loin, rump or shoulder, or a boned and rolled roast from rump or shoulder. Place fat side up on rack in shallow pan. Lay strips of bacon over top to provide more fat. Insert thermometer in thickest part of meat, using care that the tip does not touch bone or fat.

Preparation info

Makes about
2
servings per pound of bone-in roast

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Method

Select bone-in veal roast from leg, loin, rump or shoulder, or a boned and rolled roast from rump or shoulder. Place fat side up on rack in shallow pan. Lay strips of bacon over top to provide more fat. Insert the