rom the pan, remove the roast and place it in a
Place meat, fat side up, on a rack in shallow roasting pan. Roast in a 325\u00b0 oven for 1 3/4 hours.
Remove meat to platter. Skim fat from pan juices.
Add undrained tomatoes, ham, wine and dash of pepper to pan juices.
Combine cornstarch and 1/2 cup cold water; stir into tomato mixture.
Cook and stir until thick and bubbly.
Cook and stir 2 minutes more.
Add cheese.
Stir until melted.
Serve with meat.
edium high heat and brown veal well on all sides.
Season the veal with salt, pepper, rosemary anf
Place roast on rack of a roasting
ver medium-high heat, brown roast on all sides. Add thyme
o 325.
Dry the veal on paper towels.
Place
Wash veal. Place in roasting pan. Add the rest of the ingredients. Stir well. Roast at 350\u00b0 for 2 to 3 hours.
Check and stir periodically. Add water if getting too thick.
Serve with cooked egg noodles (wide), peas and tossed salad.
Easy and good.
For the veal place the meat, carrots, onions,
Rub veal with oil and butter and
ag in the pocket of veal and gently squeeze the bag
Pound veal steak thin or partially freeze veal roast and slice thin.
Beat eggs; add Romano cheese, salt and black pepper.
Add veal slices to egg mixture and let set for 1 hour.
Wash meat and wipe dry.
Fix stuffing mix as directed.
Fill pocket with stuffing and fasten with skewer.
Brush meat with melted butter and salt and sprinkle with marjoram.
Roast, uncovered, for 3 hours at 325\u00b0.
Cover during last half hour.
Slice veal into serving pieces. Brown in olive oil and margarine in a large saucepan. Add water to mixture and bring to a boil. Allow to boil awhile. Remove meat, then add flour (dissolved in 1 tablespoon water) and lemon juice to remaining sauce. Add salt and pepper and boil until sauce thickens, then add meat again and cook awhile longer.
Place the meat into the crock pot.
Mix the jam with the soup mix.
Pour over the roast.
Cook on high for 6 hours, or on low for 10 hours.
Let the roast rest for a few minutes before slicing.
If you are really patient, chill overnight, then you can cut sheer slices.
Reheat gently.
o 400\u00b0F.
Place veal on an oiled wire rack
ave to use in other recipes--like potatoes roasted with duck
475 degrees.
Sprinkle veal with coarse salt and
br>For the rib roast:
Sprinkle the roast with salt and
ocket in the center of veal. Rub garlic inside and out