Veal Roast

Directions

1. 1

   3 lb Rolled veal roast Garlic cloves, peeled (opt) Pepper (optional) Salt (optional) 1

2. 2

   Invert a heat-resistant, non-metallic saucer or small casserole cover in the bottom of a shallow non-metallic baking dish

3. 3

   The saucer keeps the meat out of the fat as it cooks.) 2

4. 4

   Place roast fat-side-down on the saucer

5. 5

   Rub meat with garlic and pepper if desired

6. 6

   Heat, uncovered, for half of the cooking time given in the chart below

7. 7

   Drain pan juices and reserve if gravy is to be made

8. 8

   Turn meat over, cover loosely with wax paper or paper toweling and heat for remainder of the cooking time