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Oven-Roasted Veal With New Potatoes

Yield 8 to 10 servings


  • 1/4 cup plus 2 tablespoons all-purpose flour, divided
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1 (4- to 4 1/2-pound) rolled veal rump roast, unrolled
  • 6 slices bacon
  • 10 new potatoes, peeled
  • 1 cup water

How to Make It

  1. Combine 2 tablespoons flour, salt, and pepper; mix well. Sprinkle flour mixture evenly over roast, coating well. Arrange bacon slices over top of roast, securing with wooden picks.

  2. Place veal on a well-greased rack in a covered roasting pan. Insert meat thermometer, if desired. Cover and bake at 300° for 2 hours. Add potatoes, and continue baking, uncovered, for 25 minutes or until meat thermometer registers 170° (well done).

  3. Transfer roast to a large serving platter. Let stand 10 minutes before slicing. Return potatoes to oven; place 7 to 8 inches from heating element. Broil 5 minutes or until crusty brown. Arrange browned potatoes on platter with roast.

  4. Pour pan drippings into a small saucepan; set aside. Combine remaining 1/4 cup flour and water, mixing well to form a paste. Gradually stir flour mixture into reserved pan drippings. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve gravy with roast and potatoes.

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