Roast Of Veal

1. 1

   Sprinkle the roast with the salt and pepper.

2. 2

   Melt the butter in a heavy ovenproof saucepan or skillet.

3. 3

   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.

4. 4

   Place in a preheated 425-degree oven.

5. 5

   After 30 minutes, add the water and cook for 10 additional minutes.

6. 6

   By then, the juices will have melted and a natural sauce formed.

7. 7

   Let the roast stand for approximately 15 minutes to allow the meat to relax.

8. 8

   At serving time, slice the roast and arrange a few slices on each of six plates.

9. 9

   Spoon some of the natural juices over the meat and garnish each serving with a few glazed onions and two or three potato savonnettes.

* Per serving · 4 servings · Values may vary.

No additional tips available.