Roast Veal With Herbs

Course : French
Serves: 5
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2 1/2 pounds boneless veal roast
1 teaspoon chopped parsley
2 teaspoons chopped scallions
2 teaspoons chopped onion
1/2 teaspoon thyme
1 piece bay leaf -- crushed
4 medium mushrooms -- chopped (not peeled)
3 tablespoons salad oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 dash grated nutmeg
1 tablespoon vinegar
1 tablespoon butter
1 tablespoon flour

Preparation / Directions:

In deep bowl, combine parsley, scallion, onion, thyme, bay leaf, mushrooms, oil, salt, pepper, and nutmeg. Add veal. Let stand for 3 hours, turning occasionally. Place veal on aluminum foil. Pour herb mixture over meat and wrap foil carefully. Cook in oven at 350F for 1 1/2 hours, or until meat is tender. Unwrap. Scrape off herbs and reserve for further use. Cut meat into thin slices. Place slices on heated serving dish and keep warm. In small saucepan, combine herbs, juice from roast, and vinegar. Work butter and flour to a smooth paste and add to the pan. Cook for 5 minutes. Serve sauce in sauce boat. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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