Roast Veal With Rosemary and Potatoes

• 1 tablespoon vegetable oil
• 1 5-pound loin of veal, boned, rolled, larded and tied
• 8 cloves garlic, unpeeled
• 2 pounds potatoes
• 1 tablespoon rosemary
• Coarse salt and freshly ground pepper
• 1 cup veal or chicken stock
• 1/2 cup red wine

1. Preheat oven to 325 degrees.
2. Put the oil in the bottom of a large roasting pan.
3. Place the veal in the pan with the garlic and cover with tin foil.
4. Roast the veal for one hour, basting frequently.
5. Peel the potatoes and cut them into one-and-a-half-inch pieces.
6. Cover with water and set aside.
7. Dry the potatoes with paper towels and after the veal has roasted for one hour, place them in the roasting pan around the veal.
8. Sprinkle with rosemary and roast for one hour.
9. The veal will have cooked two hours in all.
10. Remove the veal to a heated serving dish and surround with potatoes.
11. Sprinkle with salt and pepper to taste.
12. Pour the fat from the roasting pan and add the stock and wine.
13. Bring to boil.
14. Simmer for a couple of minutes until the sauce has thickened slightly.
15. Correct seasoning and serve in a heated sauceboat.

vegetable oil, loin, garlic, potatoes, rosemary, salt, veal, red wine

Taken from cooking.nytimes.com/recipes/10142 (may not work)