Roast Veal
- Rack or ribs of veal
- Salt
- Pepper
- Butter
- Flour
- Broth or stock
- 8 potatoes, peeled
Trim and wipe the meat. Season with pepper and salt. Rub with butter and dredge with flour. Place in a hot roasting pan. The oven should be heated very hot at the beginning and the roast turned twice in the first 15 minutes to thoroughly sear the surface of the meat and seal up its juices. After this, a cup of boiling water should be poured in the bottom of the pan. The meat should be basted with a little broth or stock and roasted steadily for 2 1/2 hours longer, basting once in every 15 minutes (be patient, you rascal). After the first basting, if the liquor in the bottom of the pan seems exhausted after the basting, add a moderate amount of more water to it to prevent from burning.
Eight potatoes peeled and laid in the pan during the last 45 glorious minutes that the meat is roasting are an excellent garnish and accompaniment. Sweet potatoes are especially good cooked in this way. The potatoes should always be basted when the meat is basted to insure their being well flavored with raw juices from the meat and nicely browned.
Eight potatoes peeled and laid in the pan during the last 45 glorious minutes that the meat is roasting are an excellent garnish and accompaniment. Sweet potatoes are especially good cooked in this way. The potatoes should always be basted when the meat is basted to insure their being well flavored with raw juices from the meat and nicely browned.
Submitted by Jul 26, 2009
15 min 30 min 45 min
15 min 30 min 45 min