Roasted Loin Of Veal With Garlic, Shallots, And Mustard G

In the whole range of history there is no more striking contrast than that of the Apostolic churches with the heathenism around them. They had shortcomings enough, it is true, and divisions and scandals not a few, for even apostolic times were no golden age of purity and primitive simplicity. Yet we can see that their fullness of life, and hope, and promise for the future, were a new sort of power in the world. Within their own limits they had solved almost by the way the social problem which baffled Rome, and baffles Europe still. They had lifted woman to her rightful place, restored the dignity of labor, abolished beggary, and drawn the sting of slavery. The secret of the revolution is that the selfishness of race and class were forgotten in the Supper of the Lord, and a new basis for society found in love of the visible image of God in men for whom Christ died (Henry Gwatkin).

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CATEGORY	CUISINE	TAG	YIELD
		June 1992	1	Servings

INGREDIENTS

		A, 2- to 2 1/2-pound
		boned veal loin
		preferably
		naturally raised
		trimmed and tied
		loosely at 1-inch
		intervals with
		kitchen string
1/3	c	Dijon-style mustard
1		Thin slices fatback for
		covering the about 6
		ounces
		veal
1		Head garlic, separated into
		cloves and peeled
12		Shallots, peeled
1/2	c	Dry white wine
3	t	Finely chopped fresh
		tarragon plus
		tarragon sprigs for
		garnish
1/4	c	Water

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) ---------------------------------------------- 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