-
1
1.
-
2
Day before serving, make filling: in large bowl, combine 2 Tbsp.
-
3
butter, onion, parsley, garlic, bay leaf, thyme, savory, salt and pepper; mix well.
-
4
Set aside.
-
5
2.
-
6
Preheat oven to 375 degrees.
-
7
Wipe veal with damp paper towels.
-
8
Trim off excess fat.
-
9
Spread veal flat on board, skin side down.
-
10
Spread filling over veal in even layer, 1 inch from edge.
-
11
3.
-
12
Starting at shortest side, roll up jelly roll fashion; tie securely with string crosswise at 1 1/2 inch intervals, then tie with string lengthwise around roll.
-
13
4.
-
14
Place roulade, seam side down, in 6 qt Dutch oven.
-
15
Brush with 3 Tbsp.
-
16
melted butter.
-
17
Insert meat thermometer in thickest part of meat.
-
18
Roast, uncovered, for 30 min.
-
19
5.
-
20
Remove from oven.
-
21
Pour chicken broth and wine over veal.
-
22
Roast, uncovered and basting every 30 min, 1 1/2 to 2 hrs, or possibly till thermometer registers 170 degrees.
-
23
6.
-
24
Remove roulade to platter; let cold.
-
25
Chill, covered, several hrs or possibly overnight.
-
26
Chill cooking liquid separately.
-
27
7.
-
28
Next day: Remove string from roulade.
-
29
Cut into thin slices.
-
30
Skim fat from cooking liquid; heat to boiling.
-
31
Pass warm sauce with cool veal.
