Pot-Roasted Veal with Anchovies

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 leg of veal (about 6 pounds)
  • 1 can anchovy fillets, cut in thin strips


Trim and wipe leg of veal. Make small incisions all over the surface with tip of a sharp knife; stuff incisions with thin anchovy and garlic strips. Rub with 2 tablespoons softened butter; sprinkle with salt and freshly ground black pepper, and insert cloves.

Place roast in an ovenproof cass