Roast Juniper Veal and Special Tomato Sauce

Name: Roast Juniper Veal and Special Tomato Sauce
Ingredients: salt, black pepper; 2–3 cloves of garlic – chopped small; 2 teaspoons mild French mustard, preferably the whole seed type; 1 teaspoon Marmite or Bovril dissolved in a cup of hot water; salt and black pepper; ½ lb tomatoes dipped in boiling water, skinned and chopped up small (225 g); 2–3 glasses of red wine; juice of 1 lemon; 1 dessertspoon cornflour; 1 joint of veal on the bone – about 4 lb would do for 6 people (1.8 kg); about a dessertspoon of juniper berries – crushed; olive oil

Preparation info

Difficulty
Medium

Appears in

A Taste of Dreams

By Josceline Dimbleby

Published 1976

About

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.

Ingredients

1 joint of veal on the bone – about 4 lb would do for 6 people (1.8 kg)
olive oil

Main course
Gluten-free

Method

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