Veau au Vin Blanc

• 1 shoulder or loin of veal (3–5 pounds)
• 2 Spanish onions
• 4

Ask your butcher to bone, roll and tie your roast. Peel onions and carrots and slice thinly. Skin and seed tomatoes and chop coarsely. Sauté sliced vegetables in half quantity of butter for about 3 minutes. Remove vegetables from pan and brown veal on all sides in pan juices and remaining butter until golden on all sides. Season thoroughly with salt and pepper.

Return vegetables to cass