Larded Veal Roast
|Boned rolled veal shoulder roast||4 Pound|
|Bacon||1⁄4 Pound, cut into strips|
|Mushrooms||1⁄4 Pound, cut into strips|
|Salt||1 1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Chopped parsley||1 Tablespoon|
Cut 1 1/2-inch slits in meat.
Insert bacon and mushroom strips, rub meat with salt and pepper.
Roast, uncovered at 325Â° for 3 1/2 hours, or until meat thermometer registers 180Â°