Leg of veal with anchivies
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Leg of veal with anchivies
  Veal    Legs  
Last updated 6/12/2012 1:01:25 AM. Recipe ID 24699. Report a problem with this recipe.
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      Title: Leg of veal with anchivies
 Categories: Veal, Ceideburg 2
      Yield: 4 Servings
 
           Text Only
 
  Anchovies seem to have a natural affinity with veal - consider ossi
  buci, for instance. those not in the know usually cannot pick the
  presence of anchovies in this pot-roasted dish, but they do rave
  about the flavour.
  
  With the tip of a very sharp knife, make incisions all over the
  surface of a leg of veal.  Into each incision, stuff a sliver of
  garlic and a small anchovy fillet.  Also insert into the meat 4 to 6
  cloves.
  
  Pour a little of the oil in which the anchovies were packed into the
  palm of your hand, rub your hands together and rub them all over the
  surface of the meat.
  
  Put the leg of veal into an oven proof casserole or Pyrex chicken
  roaster, dust with pepper and surround with slices of 2 large onions.
  
  Add a couple of bay leaves and pour over 300 ml dry white wine. Cover
  the casserole and roast in a 160C oven for 2 to 3 hours.
  
  Makes 4 to 6 servings.
  
  From the Sydney Morning Herald, 10/27/92.  Courtesy Mark Herron.
  
  Posted by Stephen Ceideberg; November 17 1992.
 




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Recipe ID 24699 (Apr 03, 2005)

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