Roast Leg of Veal

• 1 leg of veal (4½-6 pounds), boned, and tied
• salt and freshly ground black pepper
• dri

Ask your butcher to bone the veal; lard it with fat and tie it securely into a neat roast.

Rub meat with salt, freshly ground black pepper and dried thyme. Cover it with thin bacon slices and place meat in a roasting pan. Surround the veal with garlic cloves, sliced carrots and onion, and bay leaves. Melt the butter; combine with wine and tomato concentrate, and pour over meat.