Rolled Leg of Veal Anglaise

chef.magician's picture

Jan. 18, 2012


Breakfast bacon 1/2 Pound
Boned leg of veal 5 Pound , rolled
Salt 1/2 Teaspoon
Pepper 1/4 Teaspoon
Bay leaves 2
Butter 1/2 Cup (8 tbs)
White wine/Fresh lemon juice 1/2 Cup (8 tbs)
Commercial sour cream 1/2 Cup (8 tbs)



1) Preheat the oven for roasting.


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.


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.

Recipe Summary

Difficulty Level: Easy
Cook Time: 160 Minutes
Ready In: 160 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 485Calories from Fat 200

 % Daily Value*

Total Fat 23 g35.4%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 457 mg19.04%

Total Carbohydrates 1 g0.3%

Dietary Fiber %


Protein 63 g126%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet