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
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.
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).
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.
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.