Roast Veal with Sweet Onions

Preparation info

  • Difficulty


  • Makes about



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Roast the carved veal or lamb ahead and reheat it at mealtime


  • 1 (4 lb.) boneless veal roast (rolled shoulder or leg)
  • c. salad oil
  • 6 tblsp. wine vinegar
  • tsp. salt
  • ½ tsp. pepper
  • 1 sweet onion, very thinly sliced


  • Place meat on rack in roasting pan; insert meat thermometer. Roast in slow oven (300 to 325°) until meat thermometer registers 170°, or about 40 to 45 minutes per pound. Remove from oven and allow to stand about 20 minutes, then slice, saving juices.
  • Shake or beat together oil, vinegar, salt and pepper. Remove any excess fat and burned drippings from roasting pan; loosen drippings. Add meat juices and the oil-vinegar mixture; stir to blend.
  • Arrange meat slices, slightly overlapping, in roasting pan; spoon on juices to moisten well. Cover with foil. Before serving, place in moderate oven (350°) 10 minutes, or until heated through. Arrange meat slices on a warm serving platter; top with onion slices separated into rings.
  • Quickly heat remaining roasting pan juice mixture; pass as a sauce.

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