Roast Veal with Sweet Onions

Preparation info
  • Makes about

    8

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

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

Ingredients

  • 1 (4 lb.) boneless veal roast (rolled shoulder or leg)
  • c. salad oil

Method

  • 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