Roast Leg Of Veal
|Boneless veal leg||4 Pound|
|Freshly ground black pepper||To Taste|
|Salt pork||1⁄2 Pound|
|Garlic||2 Clove (10 gm)|
|Carrot||1 , coarsely chopped|
|Onion||1 , quartered|
|Butter||1⁄2 Cup (8 tbs), melted|
|Dry white wine||1 Cup (16 tbs)|
1. Have the butcher lard the veal with fat and tie it securely.
2. Preheat oven to slow (300° F.).
3. Rub the roast with salt and pepper and cover it with thin strips of salt pork.
4. Place the veal in a roasting pan and insert a meat thermometer in the thickest part of the roast. Surround the meat with the garlic, carrot, onion, thyme and bay leaf. Roast the meat, basting frequently with melted butter and wine, until the meat thermometer registers 170° F., about two hours. Skim fat from surface of sauce.