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
Copyright 2006 Avi Green. All rights reserved.
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