Veal Shoulder Roast
Veal requires long, slow cooking because of the largem amount
of connective tissue it contains.
Not having much fat, and little flavor, salt pork strips added
while cooking will greatly improve flavor.
More seasonings are required for veal.
Adding an onion while roasting helps flavor.
Always roast veal until well done.
The roast may be either boned and rolled, or roasted with the bone in it.
Dredge with flour, sprinkle with salt and pepper, and place strips of
salt pork around the roast. Add no water unless necessary.
Roast at 350 degrees allowing 30-35 minutes per pound.
serve with brown gravy.