INGREDIENTS

INSTRUCTIONS

Season the veal and salt and pepper, spread the mustard over the top
and sides, and cover the veal with the fatback. Arrange the veal, the
garlic, and the shallot in a roasting pan just large enough to hold
them, add the wine, and roast the veal in the middle of a preheated
325F. oven, basting every 15 minutes, for 1 hour. Discard the fatback
and roast the veal for 15 to 20 minutes more, or until it registers
150F. on a meat thermometer. Transfer the veal to a cutting board and
let it stand, covered loosely with foil, for 15 minutes. Transfer the
garlic and the shallots with a slotted spoon to a bowl, toss them  with
2 teaspoons of the chopped tarragon, and keep them warm, covered  with
foil.  While the veal is standing, skim the fat from the pan juices,
add the  water, and deglaze the pan over high heat, scraping up the
brown bits,  until the mixture is reduced by half. Strain the mixture
through a  fine sieve into a bowl and season the gravy with salt and
pepper. Cut  the veal into 1/2-inch-thick slices, arrange the slices on
a platter,  and scatter the garlic and the shallots around them. Nap
the veal  with some of the gravy, sprinkle it with the remaining 1
teaspoon  chopped tarragon, and garnish the platter with the tarragon
strips.  Serve the remaining gravy separately.  Serves 6.  Gourmet June
1992  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 4798
Calories From Fat: 353
Total Fat: 40g
Cholesterol: 722.3mg
Sodium: 2323.1mg
Potassium: 19974.8mg
Carbohydrates: 824.8g
Fiber: 2.2g
Sugar: 18.4g
Protein: 326g