Roast Leg of Veal from The Robert Carrier Cookbook by Robert Carrier
Ask your butcher to bone the veal; lard it with fat and tie it securely into a neat roast. Rub meat with salt, freshly ground black pepper and dried thyme. Cover it with thin bacon slices and place...
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Cooking tools:
- Larding needle
- Butcher's twine
- Roasting pan
- Oven
- Pepper mill
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
Ingredients
- salt
- freshly ground black pepper
- 1 leg of veal (4½-6 pounds), boned, and tied
- dried thyme
- 2 bay leaves
- 4 carrots, thinly sliced
- 1 Spanish onion, thinly sliced
- 2 cloves garlic
- ½ pound unsmoked bacon, thinly sliced
- ½ pint dry white wine
- 2 tablespoons tomato concentrate
- ¼ pound butter
- beurre manié
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