VEAL: THis can be a roast served on special family occasions, or as a meal to delight your guests.

ROAST STUFFED VEAL LOIN:



8 oz. piece of smoked bacon

3 lb. boned veal loin

1 tbsp. oil + 2 tbsp. butter

2 tbsp. all purpose flour

2/3 cup hot beef or veal stock

½ cup dry white wine

salt and pepper



Preheat oven to 325 degrees F. Remove rind from bacon and cut into 1-inch wide strips.

Place veal on a chopping board and season it with salt and pepper to taste. Place strips of bacon lengthways along the veal, then roll the meat round the bacon and tie into a neat shape with kitchen strings.

Heat oil and butter in a non-stick heavy skillet over medium-high heat. Add veal roll and brown on all sides. Season meat with salt and pepper on the outside and transfer to an oven-proof casserole. Cover casserole and cook in oven for 1 ½ hours, or until juices run clear.

Transfer meat from casserole to a warm serving plate; and allow to rest for 10 minutes before carving.

Pour off excess fat from the casserole and put it on the stove over medium-low heat. Add flour and scrape up brown bits from the bottom and sides of casserole. Cook flour for 2-3 minutes, stirring frequently. Gradually whisk in hot stock and the wine. Bring mixture to a simmer and cook for 2-3 minutes, or until sauce thickens. Taste and adjust seasoning; then pour into warmed gravy boat.

Carve meat into thick slices to serve with gravy.