Roast Juniper Veal and Special Tomato Sauce

You need not choose the very expensive Dutch veal for this – you can use the smaller English kind which is sometimes quite cheap. The gravy is the important thing and can make an ordinary Sunday joint really special. If possible, prepare the meat for roasting several hours or even the day before you cook it.


  • 1 joint of veal on the bone – about 4 lb would do for 6 people (1.8 kg)
  • olive oil
  • juice of 1 lemon
  • 2–3 cloves of garlic – chopped small
  • about a dessertspoon of juniper berries – crushed
  • salt and black pepper

For the Sauce

  • 2–3 glasses of red wine
  • ½ lb tomatoes dipped in boiling water, skinned and chopped up small (225 g)
  • 1 teaspoon Marmite or Bovril dissolved in a cup of hot water
  • 2 teaspoons mild French mustard, preferably the whole seed type
  • juices from the meat
  • 1 dessertspoon cornflour
  • salt, black pepper


Make deep incisions in the meat and poke the crushed juniper berries and the chopped garlic in as far as you can. In a cup mix the lemon juice and about twice the amount of olive oil – if you have a garlic crusher add a small clove of crushed garlic, salt and black pepper. Rub this mixture all over the meat. Put the meat in a roasting pan spooning any extra mixture over the meat. Cover the pan with foil and leave in a cool place for several hours. Once or twice spoon any juice which has slipped off the meat over it again. Allow about 35–40 minutes per pound to cook. Pre-heat the oven to Gas 4 (350°F/180°C) and cook the meat, still covered with foil, in the centre of the oven. Half an hour before serving, take off the foil, baste the meat and continue to cook uncovered. Begin making the gravy about 30 minutes before the meat is ready to serve. Gently simmer the chopped tomatoes in the wine for about 15–20 minutes. Then stir in the Marmite water and the mustard, salt and black pepper and any juices from the roasting meat. Mix the cornflour with a little extra wine to a smooth paste. Stir in a little tomato mixture and then mix this into the main bulk of the sauce, bring to the boil and simmer for 2–3 minutes. If it seems too thick add a little wine or water. Put in a jug and serve with the joint.