Roast Loin of Veal

Preparation info
    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


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


Have butcher bone and trim a loin of veal. Season to taste with salt, freshly ground black pepper and crushed rosemary. Spread with softened butter and roast the meat in a slow oven (325°F-M2) for about 20 to 30 minutes per pound, or u