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Herb Roasted Veal

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Ingredients

Adjust Servings:
1 (2 ounce) can anchovy fillets drained
3 garlic cloves peeled
1 1/2 tablespoons thyme leaves
1/2 cup dry vermouth plus (or white wine)
2 tablespoons dry vermouth (or white wine)
1 (5 lb) veal roast rolled and boned rump
2 tablespoons fine breadcrumbs (or matzoh meal for passover)
1 1/4 cups water

Nutritional information

864.3
Calories
360 g
Calories From Fat
40 g
Total Fat
16.2 g
Saturated Fat
477.4 mg
Cholesterol
1011.5mg
Sodium
3.3 g
Carbs
0.3 g
Dietary Fiber
0.2 g
Sugars
114.5 g
Protein
559g
Serving Size (g)
4
Serving Size

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Herb Roasted Veal

Features:
    Cuisine:

      I had this copied from an unknown source but it sounded interesting with anchovies, garlic, vermouth, bread crumbs (use matzoh meal crumbs for Passover), etc. I have never made a veal roast but I hope to soon.

      • 150 min
      • Serves 4
      • Easy

      Ingredients

      Directions

      Share

      Herb Roasted Veal,I had this copied from an unknown source but it sounded interesting with anchovies, garlic, vermouth, bread crumbs (use matzoh meal crumbs for Passover), etc. I have never made a veal roast but I hope to soon.,I had this copied from an unknown source but it sounded interesting with anchovies, garlic, vermouth, bread crumbs (use matzoh meal crumbs for Passover), etc. I have never made a veal roast but I hope to soon.


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      Steps

      1
      Done

      Heat Oven to 450 Degrees F.

      2
      Done

      Place Anchovies, Garlic, Thyme, and 2 Tablespoons Vermouth or White Wine in Blender or Food Processor; Process to a Paste and Rub Paste All Over the Roast.

      3
      Done

      Sprinkle Roast With Bread Crumbs and Place in a Shallow Roasting Pan.

      4
      Done

      Roast Veal 10 Minutes. Reduce Heat to 325 Degrees and Pour Remaining Vermouth or White Wine Plus 1 Cup of Water Into Pan.

      5
      Done

      Roast Basting Every 20 Minutes For the First Hour, Just Until Juices Run Clear, About 1 Hour 40 Minutes (155-160 on a Meat Thermometer).

      6
      Done

      Transfer Veal to a Platter and Cover Loosely With Foil. Let Stand 15 Minutes.

      7
      Done

      Pour Remaining 1/4 Cup Water Into Roasting Pan and Scrape Loose Browned Bits on Bottom of Pan.

      8
      Done

      Pour Into Gravy Boat.

      9
      Done

      Cut Veal Into 1/4" Slices and Serve With the Sauce.

      Avatar Of Jesse Johnston

      Jesse Johnston

      Pasta perfectionist known for her handmade noodles and flavorful sauces.

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