Yummy Roast With Herbs

December 21, 2006

By Avi Green

It's that time again when I feel like writing up a food recipe for the website, and so, here's one about making roast veal with herbs. Quite delicious, these recipes can be. So, let's begin:

2 1/2 lbs. boneless veal roast
1 teaspoon of chopped parsley
2 teaspoons of chopped scallion
2 teaspoons of chopped onion
1/2 teaspoon of thyme
1 crushed bay leaf
4 chopped mushrooms (not peeled)
3 tablespoons of salad oil
1/2 teaspoon of salt
1/4 teaspoon of pepper
A pinch of grated nutmeg
1 tablespoon of vinegar
1 tablespoon of butter
1 tablespoon of flour

With these ingredients handy, the next steps are as follows:

In deep bowl, combine parsley, scallion, onion, thyme, bay leaf, mushrooms, oil salt, pepper, and the nutmeg.
Add veal. Let stand for 3 hours, turning occasionally. Place veal on aluminum foil. Pour herb mixture over meat and wrap foil carefully. Cook in oven at 350 fahrenheit for 1 and a half hours, or until the meat is tender. Unwrap it. Scrape off herbs and reserve for further use. Cut meat into thin slices. Pleace slices on heated serving dish and keep warm.

In a small saucepan, combine herbs, juice from roast, and vinegar. Work butter and flour to a smooth paste and add to the pan. Cook for 5 minutes. Serve sauce in a sauceboat (or just a bowl, whatever's best). Serves 4 to 6.

The wines you can use include sweet wines, domestic claret, or dry white wines. Even a rose wine can do.

So there we have another recipe for use, everybody. Have a good eating time.

Copyright 2006 Avi Green. All rights reserved.

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