| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Pittsburgh |
Meat |
6 |
Servings |
INGREDIENTS
| 1 |
|
7-rib roast of veal |
|
|
Crushed black peppercorns |
|
|
Soy sauce and/or Worcestershire sauce |
| 1 |
|
Clove garlic; pureed |
|
|
Veal drippings from roast pan; with bones |
| 2 |
c |
Water |
| 2 |
c |
Chardonnay wine |
| 2 |
tb |
French-style mustard |
| 2 |
tb |
Finely chopped celery |
| 2 |
tb |
Finely chopped carrots |
| 2 |
tb |
Finely chopped gr onion |
| 1 |
tb |
Finely chopped parsley |
| 2 |
c |
Finely chopped shallots |
INSTRUCTIONS
SAUCE
Preheat oven to 400 F. Remove all bones except rib bones from the roast.
Rub all surfaces of roast with crushed peppercorns, soy and/or
Worcestershire sauce and garlic. Place roast on rack in roasting pan. Prop
up roast with extra bones--otherwise roast has a tendency to be limp. Roast
uncovered in preheated oven for 15 minutes. Reduce heat to 250 F and
continue cooking until internal temperature reaches 140F Remove from oven
and let sit 15 minutes, Slice 1 rib per person and serve with sauce. Sauce:
Deglaze roasting pan and extra bones over range, adding water to pan.
Strain into saucepan. Add remaining ingredients. Simmer 20 minutes.
WOODEN ANGEL
PITTSBURGH, BEAVER
WINE: RIDGE VINEYARDS ZINFANDEL
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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