Veal with Rosemary

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

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


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