Roast Leg Of Veal
|Boneless veal leg||3 Pound|
|Salt pork||1⁄4 Pound|
|Prosciutto slices/Cooked ham||4|
|Garlic||3 Clove (15 gm), cut in small|
|Ground ginger||1⁄2 Teaspoon|
|Dried basil||1 Tablespoon, crumbled|
|Olive oil/Corn oil||1 Tablespoon|
|Tomato juice||1⁄2 Cup (8 tbs)|
Buy a leg of veal and have the butcher bone, roll, and tie it.
Have the butcher lard the meat with strips of the pork and small rolls of the ham.
If you own a larding needle, you can do it yourself.
Jab the meat in several places with a sharp knife and insert the pieces of garlic.
Combine salt, pepper, ginger, and nutmeg and rub this mixture on the leg.
Arrange it in a baking dish and sprinkle with a little dried basil and plenty of olive oil.
Mix tomato juice with sherry and add to the pan.
Insert a meat thermometer in the flesh and roast in preheated moderate oven (350°F.) for 30 minutes.
Baste with the pan juices and continue roasting for another 30 minutes.
Baste again, adding more wine and tomato juice if needed.
Lower heat to slow (300°F.) and continue cooking for another 30 minutes, or until the thermometer registers an internal temperature of 165°F.
Serve with roasted potatoes, a good green salad, and hot French bread.
Use the pan juices as a sauce.
Makes 6 servings.