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Roasted Leg of Veal Italiano

Certain fish, such as tuna and anchovies, have a great affinity with veal. The Italian chefs have the best way and recipes to prepare veal with them. The following recipe is a great example.


7 to 8 lb. leg of veal
1/2 cup extra virgin olive oil
1/2 cup diced onion
1/2 cup diced celery
1 can (6 or 7 oz.) white tuna fish, chopped
8 flat anchovy filets, diced
1 cup chicken consommé
Salt, garlic salt and ground black pepper to taste
3 tablespoons capers


  • Preheat oven to 325º F (163ºC ).
  • Pat the leg of veal as dry as possible with paper towel.
  • Heat the oil in large frying pan over medium heat and brown the meat all over. Place browned meat in a roasting pan with the diced onion, celery, tuna fish and anchovies.
  • Add the chicken consommé and sprinkle the meat with with salt, garlic salt and ground black pepper.
  • Cover the roasting pan and roast for about 25 minutes per pound of meat or until the meat thermometer registers 170º F (77º C).
  • When done, remove the meat, strain the sauce, and  add the capers to it.
  • This roast is best when it is served cold. Place the meat in a deep dish and pour the caper gravy on top; it will cool into a clear jelly. Cover and refrigerate for at least 12 hours before serving.

Makes 10 to 12 servings.

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Did You Know?
Regardless of the cut, veal, because of its blandness, requires more seasoning than other meats. Garlic, onion and herbs such as tarragon, thyme  or bay leaf, etc., help greatly to bring out the very fine flavor.

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