It is encouraging that in Britain veal is becoming better value and more popular every year. The alliance of veal with rosemary is well established and is very good.
Use a sharp-pointed knife to make
Place the joint in a lightly buttered roasting tin and pour in half
Roast the meat in a moderate oven (Mark 5, 190°C, 375°F) for 20–25 minutes per
Transfer the meat to a hot carving dish and keep warm for 15–20 minutes, to make it easier to carve. Pour off the surplus fat from the roasting pan and add the wine. Bring to the boil and simmer for 5 minutes while stirring to incorporate the pan juices and crush the tomato into the gravy. Strain the gravy into a small pan, check the seasoning and keep hot. When ready to serve, carve the meat and whisk
© 1987 Geraldene Holt. All rights reserved.