ReceptnaptárWhole roast veal
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Ingredients
Method
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- Trim the membranes off the meat, wash it, then salt it and leave for 15-20 minutes.
- Put the meat in the roasting tin with the fattier, more sinewy side on top.
- Dust it thinly with flour, then evenly with paprika, and add the fat and 200 ml of water alongside.
- Put it in an oven preheated to 200 °C and roast for 20 minutes until the surface sets.
- Then turn the temperature down to 180 °C and roast for another 1-1.5 hours, basting with its own juices every 15-20 minutes and topping up with water if needed.
- Towards the end, when the meat is tender (easily pierced with a skewer) and the top is nicely crisp and reddish brown, take it out of the oven.
- Strain the fat from the tin, then make a brown gravy from the remaining juices by boiling them with water and scraping up the browned bits.
- Serve the meat in thin slices with the gravy poured over, with sides and salad.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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