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

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Cll - Semdny, Degember 5, 1962 - Noxth Shore News

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~~ ROAST VEAL DIJON
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ZEST @.3 PACK ......

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.

1 small, boned, rolled leg of veal Roast 4 hours. During the fast
% cup butter, melted hour, baste every 20 minutes witha

1 8-ounce jar Dijon wine mustard mixture of consomme and sherry
or equivalent

1 10-ounce can consomme
4A cup sherry
Chopped parsicy

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.

Preheat oven to 300°. ‘ Make a gravy of the pan juices,

Place meat in a shallow roasting thickening, if mecessary, with — _ '
pan. Blend melted butter and arrowroot or flour. Pase gravy .

| | 7 5420 | SHOP STONG'S
mustard and pour over meat, separately with chopped parsley 7 | | ‘SHOP STONG
covering all sides. sprinkled on top. . | .
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