GETTING READY

1) Preheat the oven for roasting.

MAKING

2) In a shallow roasting pan, arrange the diced bacon at its bottom.

3) Arrange the veal over the bacon.

4) Sprinkle salt and pepper over the meat. Place the bay leaves in between the meat.

5) Roast the meat till the meat thermometer reads 170F. This should take about 35 minutes for each pound of the meat.

6) In a small pan, heat together butter and white wine or lemon juice. Once hot, baste the roast with the mixture every 20 minutes.

7) Once the meat is cooked, remove it onto a platter.

8) Into the pan drippings, add in the sour cream. Start whisking immediately over a low flame till the mixture is well blended. Do not let the mixture boil.

SERVING

9) Serve the Rolled Leg Of Veal Anglaise with the sour cream gravy on the side. If desired serve noodles and buttered broccoli along with it.