ROAST OF VEAL
Provided by Jacques Pepin
Categories dinner, main course
Time 1h15m
Yield Six servings
Number Of Ingredients 5
Steps:
- Sprinkle the roast with the salt and pepper.
- Melt the butter in a heavy ovenproof saucepan or skillet. Add the roast and cook it over medium-to-low heat on top of the stove for 15 minutes, turning occasionally, until it is brown on all sides.
- Place in a preheated 425-degree oven. After 30 minutes, add the water and cook for 10 additional minutes. By then, the juices will have melted and a natural sauce formed.
- Let the roast stand for approximately 15 minutes to allow the meat to relax.
- At serving time, slice the roast and arrange a few slices on each of six plates. Spoon some of the natural juices over the meat and garnish each serving with a few glazed onions and two or three potato savonnettes.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 6 grams, Carbohydrate 0 grams, Fat 16 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 367 milligrams, Sugar 0 grams, TransFat 0 grams
KALFSVLEESCH - ROAST VEAL
Hollanders like plain, substantial food and lots of it. This easy recipe comes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Veal
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F.
- Mix dry ingredients together; dredge veal with mixture.
- Place on a rack in an open roasting pan, place in oven and roast until tender (allowing 25 minutes per pound).
- Baste occasionally with melted drippings.
Nutrition Facts : Calories 513, Fat 26.9, SaturatedFat 11.6, Cholesterol 255.2, Sodium 635.9, Carbohydrate 4.1, Fiber 0.2, Protein 59.1
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