Roast Veal

Preparation info
  • Makes about


    servings per pound of bone-in roast
    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About


  • 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