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Roast Veal

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3 to 5 pounds roast
solid veal from shoulder, chuck or leg


Wipe roast, sprinkle with salt, pepper. Dredge with flour. Brown on all sides using suet or bacon fat. Or place strips of salt, fat pork around meat. Sear in very hot oven, 550 degrees F., 15 minutes. Add 1/2 cup hot water, cover and cook slowly 2 to 2 1/2 hours, 275 degrees F., or until tender.

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