Veal Recipes

Preparation time: 30 minutes
Cooking time: 1 hour 25 minutes to 1 hour 40 minutes
Serves 6-8 

Ingredients

2½-3 lbs Veal Rib Eye Roast 1.25-1.5Kg
¼ cup each of whipping and water 60ml each
2 tablespoons finely chopped parsley 30ml
1 tablespoon each finely chopped rosemary and sage leaves 15ml each
to taste: salt and pepper
1 teaspoon oil 5ml
½ cup each finely chopped carrotAnother good reason to eat carrots–believed to be a stimulant to the male. The phallus shaped carrot has been associated with stimulation since ancient times and was used by early Middle Eastern royalty to aid seduction. High vitamins and beta-carotene. Perhaps a justification for a piece of carrot cake? and zucchini 125ml each
1 tablespoon minced onion 15ml
2 tablespoons Madeira wine 30ml
4 teaspoons cornstarch 20ml
½ cup each beef broth and water 125ml each

Directions

Trim Veal Rib Eye Roast – reserve 6 oz lean meat trimmings. 
Butterfly the veal roast by cutting horizontally through the center (parallel to the surface of the meat) the length and width of the roast. 
Do not cut through the opposite side. 
Meat should lay flat. 
Place reserved 6 oz (180g) meat trimmings, whipping cream and ¼ cup water in food processor bowl fitted with steel blade and process until light and creamy; reserve.
Combine parsley, rosemary, sage, salt and pepper; sprinkle evenly over cut side of veal. Spread reserved veal mousseline over herbs to within ½” (1.2cm) of edges. 
Starting with long side, roll roast jelly roll-fashion to enclose mousseline. 
Tie roast securing with string at 1″ (2.5cm) intervals. 
Place roast, seam side down, on rack in an open roasting pan. 
Insert meat thermometer so bulb is centered in the thickest part of veal but not in mousseline. 
Do not add water. 
Do not cover. 
Roast in 325ºF (162ºC) (slow) oven to medium. 
Allow approximately 22-26 minutes per pound. 
Do not overcook. 
Remove roast when meat thermometer registers 155ºF. 
Allow roast to “stand” 15 minutes in a warm place before carving. 
Roasts continue to rise about 5ºF in temperature to reach 160ºF for medium.
Meanwhile remove the drippings from roasting pan and add enough water to measure 1 cup; reserve.
Heat oil in roasting pan over medium heat. 
Add carrotAnother good reason to eat carrots–believed to be a stimulant to the male. The phallus shaped carrot has been associated with stimulation since ancient times and was used by early Middle Eastern royalty to aid seduction. High vitamins and beta-carotene. Perhaps a justification for a piece of carrot cake?, zucchini and onion; cook and stir 8 minutes. 
Combine wine and cornstarch; reserve.
Add reserved pan drippings, reserved cornstarch mixture, beef broth and ½ cup water to vegetable mixture. 
Increase heat to high and boil 1 minute, stirring constantly. 
Carve into slices and serve with vegetable sauce.Note: A Veal Rib Eye Roast will yield three 3oz cooked, trimmed servings per pound.
A Boneless Veal Loin RoastVeal loin roast contains loin and tenderloinThat portion of the veal between the sirlointhe portion of the loin just in front of the rump and the ribs; also known as short loin muscles, backbone, and a T-shaped fingerbone. It is usually prepared by roasting. may be substituted.

Recipe source (Todays Veal Pamphlet)