Roast the carved veal or lamb ahead and reheat it at mealtime
1 (4lb.) boneless veal roast (rolled shoulder or leg)
⅔c. salad oil
6tblsp. wine vinegar
1sweet 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.