Veal with Rosemary

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 1 rump roast of veal, boned, rolled and tied
  • salt and freshly ground black pepper
  • dried thyme
  • flour

Method

Season roast generously with salt, freshly ground black pepper and thyme. Dredge with flour. Heat butter and olive oil in a thick-bottomed casserole, and brown meat on all sides.

Add dry white wine, water, finely chopped garlic and rosemary; cover casserole and cook in a slow oven (325°F-M2) for