Herb Roasted Veal

• 1 (2 ounce) can anchovy fillets, drained
• 3 garlic cloves, peeled
• 1 12 tablespoons thyme leaves
• 12 cup dry vermouth, plus (or white wine)
• 2 tablespoons dry vermouth (or white wine)
• 1 (5 lb) veal roast, rolled and boned rump
• 2 tablespoons fine breadcrumbs (or matzoh meal for Passover)
• 1 14 cups water

1. Heat oven to 450 degrees F.
2. Place anchovies, garlic, thyme, and 2 tablespoons vermouth or white wine in blender or food processor; process to a paste and rub paste all over the roast.
3. Sprinkle roast with bread crumbs and place in a shallow roasting pan.
4. Roast veal 10 minutes.
5. Reduce heat to 325 degrees and pour remaining vermouth or white wine plus 1 cup of water into pan.
6. Roast basting every 20 minutes for the first hour, just until juices run clear, about 1 hour 40 minutes (155-160 on a meat thermometer).
7. Transfer veal to a platter and cover loosely with foil.
8. Let stand 15 minutes.
9. Pour remaining 1/4 cup water into roasting pan and scrape loose browned bits on bottom of pan.
10. Pour into gravy boat.
11. Cut veal into 1/4" slices and serve with the sauce.

anchovy, garlic, thyme, white wine, white wine, veal roast, breadcrumbs, water

Taken from www.food.com/recipe/herb-roasted-veal-148652 (may not work)