Roast Leg of Veal

Preparation info
    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 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.