• 3 lb. boneless leg of veal
  • 1/4 lb. lean salt pork
  • 3 to 4 slices prosciutto or cooked ham
  • 3 garlic colves, cut into small pieces
  • 1 tsp. each salt & pepper
  • 1/3 tsp each ground ginger & nutmeg
  • Crumbled dried basil
  • Olive oil
  • 1/2 c. each of tomato juice & sherry or Madeira


Lard the beal with strips of pork and small rolls of the ham. Have the butcher do this or you can do this with a larding needle. Jab the meat in several places with a sharp knife & insert the pirces of garlic. Combine salt, pepper, ginger & nutmeg & rub onto the leg. Arange in baking dish & sprinkle with a little dried basil & plenty of olive oil. Mix tomato juice with sherry & add to the pan. Insert a meat thermometer in the flesh and roast in preheated 350 oven for 30 minutes. Baste with pan juices & continue roasting another 30 minutes. Baste again, adding more wine & tomato juice if needed. Lower heat to 300 and continue cooking for another 30 minutes or till the thermomenter registers a temperature of 165. Use pan juices as a sauce. Makes 6 servings.

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Submitted 6/13/05.
Source: Woman's Day Encyclopedia of Cookery
Submitted By: Ruth A. Burbage
Roast Leg of Veal