“I had this copied from an unknown source but it sounded interesting with anchovies, garlic, vermouth, bread crumbs (use matzoh meal crumbs for Passover), etc. I have never made a veal roast but I hope to soon.”
2hrs 10mins

Ingredients Nutrition


  1. Heat oven to 450 degrees F.
  2. Place anchovies, garlic, thyme, and 2 tablespoons vermouth or white wine in blender or food processor; process to a paste and rub paste all over the roast.
  3. Sprinkle roast with bread crumbs and place in a shallow roasting pan.
  4. Roast veal 10 minutes. Reduce heat to 325 degrees and pour remaining vermouth or white wine plus 1 cup of water into pan.
  5. Roast basting every 20 minutes for the first hour, just until juices run clear, about 1 hour 40 minutes (155-160 on a meat thermometer).
  6. Transfer veal to a platter and cover loosely with foil. Let stand 15 minutes.
  7. Pour remaining 1/4 cup water into roasting pan and scrape loose browned bits on bottom of pan.
  8. Pour into gravy boat.
  9. Cut veal into 1/4" slices and serve with the sauce.

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