C10 - Sunday, December 5, 1982 - North Shore News

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ROAST VEAL ON =—s a 6h ti (ts: A Litre
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Perfect for the loveliest of dinner parties. It is easy and foolproof,
-but be sure to use only the finest white veal. Preparation 10
minutes. Roasting 4 hours.

I small, boned, rolled leg of veal

% cup butter, melted

1 8-ounce jar Dijon wine mustar
or equivalent

! 10-ounce can consomme

Y% cup sherry

Chopped parsley

Preheat oven to 300°.

Place meat in a shallow roasting
pan. Blend melted butter and
mustard and pour over meat,

covering all sides.
‘

Roast 4 hours. During the last
hour, baste every 20 minutes witha
mixture of consomme and sherry.

The meat will carve more casily if

you wait 20 to 30 minutes. after
removing it from the oven, keeping
it warm on the back of the stove
with a loose cover of foil.

Make a gravy of the pan juices,
thickening, if mecessary, with

arrowroot or flour. Pass gravy -

separately with chopped parsicy
sprinkled on top.

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_vSHOP STONG'S