Greek Roast Veal
|Veal shoulder||6 Pound, boned (3 Kilogram)|
|Garlic||1 Clove (5 gm), thinly sliced|
|Lemon rind||1 Teaspoon, finely grated|
|Orange rind||1 Tablespoon, finely grated|
|Marjoram||1 Tablespoon, chopped|
|Butter||1 Ounce (25 Gram)|
|Olive oil||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Orange juice||2 Tablespoon|
|Dry white wine||10 Fluid Ounce (300 Milliliter)|
|Bay leaf||1 , crumbled|
Lay the veal flat on a working surface.
Make incisions all over the meat and insert the garlic slivers.
Rub the meat with salt and pepper and sprinkle with the orange and lemon rinds and marjoram.
Roll up the meat and tie with string at 2-5 cm/1 in intervals.
Melt the butter with the oil in a flameproof casserole.
Put the veal roll in the casserole and brown on all sides.
Remove from the heat.
Mix together the lemon and orange juice, the wine and bay leaf and pour over the veal.
Return to the heat and bring to the boil.
Cover and simmer gently for 2 hours or until the veal is tender.
Transfer the veal to a carving board.
Remove the string.
Garnish with the lemon wedges.
Skim any fat off the surface of the cooking liquid and strain it into a saucepan.
Boil until it has reduced to half its original quantity.
Pour into a sauceboat and serve with the meat.
marinade, with salt and pepper to taste, in a shallow dish.
Add the pork strips and turn them over in the marinade until well coated.
Leave to marinate for 3 hours, turning the strips every 20 minutes.
Put enough water in a roasting tin to make a 2.5 cm/1 in layer.
Place a wire rack in the tin.
Arrange the pork strips on the rack, reserving the marinade.
Roast in a hot oven (220° C/425° F or Gas Mark 7) for 12 minutes.
Mix the oil into the reserved marinade and brush this mixture over the pork strips.
Reduce the oven temperature to moderate and roast the pork for a further 10 minutes.
Brush the pork strips with the honey and continue roasting for 5 minutes.
To make the sauce, mix the ingredients together well and pour into a serving bowl.
Cut the pork strips crosswise into 1 cm/ 1/2 in slices and serve hot with the sauce, rice and hot mustard.