Roast Loin of Veal

• 1 loin of veal
• salt and freshly-ground black pepper
• crushed rosemary
• 2–4 tablespoons

Have butcher bone and trim loin of veal. Season to taste with salt, freshly-ground pepper and crushed rosemary. Spread with softened butter and roast the meat in a moderate oven (375°F. Mark 4) for about 18 to 20 minutes per pound, or