Roast Leg Of Veal | Saveur
We learned how to make this dish in the kitchens of the dwindling Shaker community in Sabbathday Lake, Maine, where simplicity is a paramount virtue.
Ingredients
- 2 tbsp. butter, softened
- 1 tsp. dried crushed rosemary
- 1 tsp. salt
- <sup>1</sup>⁄<sub>4</sub> tsp. freshly ground black pepper
- 1 (4–5-lb.) boneless leg of veal, tied
- 1 yellow onion, peeled and coarsely sliced
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