INGREDIENTS

INSTRUCTIONS

Anchovies seem to have a natural affinity with veal - consider ossi
buci, for instance. those not in the know usually cannot pick the
presence of anchovies in this pot-roasted dish, but they do rave  about
the flavour.  With the tip of a very sharp knife, make incisions all
over the  surface of a leg of veal.  Into each incision, stuff a sliver
of  garlic and a small anchovy fillet.  Also insert into the meat 4 to
6  cloves.  Pour a little of the oil in which the anchovies were packed
into the  palm of your hand, rub your hands together and rub them all
over the  surface of the meat.  Put the leg of veal into an oven proof
casserole or Pyrex chicken  roaster, dust with pepper and surround with
slices of 2 large onions.  Add a couple of bay leaves and pour over 300
ml dry white wine. Cover  the casserole and roast in a 160C oven for 2
to 3 hours.  Makes 4 to 6 servings.  From the Sydney Morning Herald,
10/27/92.  Courtesy Mark Herron.  Posted by Stephen Ceideberg; November
17 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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