Roast Veal with Sweet Onions

Name: Roast Veal with Sweet Onions
Yield: Makes about 8 servings
Ingredients: 1 (4 lb.) boneless veal roast (rolled shoulder or leg); 6 tblsp. wine vinegar; 1 sweet onion, very thinly sliced; 1½ tsp. salt; ½ tsp. pepper; ⅔ c. salad oil

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)
⅔ c. salad oil

Dinner
Starter
Gluten-free

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