Veal Roast With Pan Gravy
|Boneless veal shoulder roast||5 Pound, rolled|
|Water||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
1. Preheat oven to 325°F. Place meat on rack in open roasting pan. Sprinkle meat with 1 tea spoon salt. Insert meat thermometer into thickest part of meat. Roast meat about 3 hours or until meat thermometer reaches 170°F. Place roast on platter and remove string. Let roast stand 15 minutes for easier carving.
2. Pour pan drippings into a 4-cup measure or a medium-sized bowl (set pan aside); let stand a few seconds until fat separates from meat juice. Skim 2 tablespoons fat from drippings into 2-quart saucepan and set aside; skim any remaining fat and discard. Add 1 cup water to roasting pan; stir until brown bits are loosened; add to meat-juice in cup to make 2 1/2 cups (add more water if needed).
3. Over medium heat, into fat in saucepan, stir flour until blended; gradually stir in meat-juice mixture and 1 teaspoon salt and cook, stirring constantly, until mixture thickens slightly. Serve gravy with meat.