Veal Roast With Peas
|Rolled veal roast||3|
|Garlic||1 Clove (5 gm), cut in slivers|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Special oil||1 Tablespoon|
|Tomato paste||1 Tablespoon|
|Dry white wine||1 Cup (16 tbs)|
|Cooked peas||2 Cup (32 tbs) (firm)|
1 Pierce the veal at several places and insert some garlic and rosemary in them.
2 Rub the veal with salt and pepper.
3 In a Dutch oven or a heavy casserole, heat the oil and cook the meat in it until brown.
4 Combine the tomato paste with the wine and add it to the pan.
5 Cover and roast in a 300 degrees fahrenheit oven for 1-1/2 hours or until tender.
6 Cook basting occasionally and remove the cover during the last 15 minutes of cooking.
7 In a heated platter, transfer the veal.
8 Skim the fat from the gravy.
9 Mix the peas in the gravy and cook over low heat for 2 minutes.
10 Carve the veal and pour the gravy over it.