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Veal Roast Recipe Recipe

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This recipe for Veal Roast Recipe, by , is from The Risman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bubbie Sheila Lewkowicz


black pepper
onion powder - some oilve oil and make a paste - Rub over the roast

mushrooms, onions and garlic - saute in olive oil

use Shoulder Veal Roast ?? or Veal Brisket - I usually get this roast at Nortown

3/4 cup 500 ml liquid honey
1/2 cup mustard (regular or honey)
1 1/2 pkg onion soup mix
2 tbsp dijon mustard
Splash of soya sauce

Season the roast all over
Fry mushrooms, onions in olive oil with garlic

In a bowl mix liquid honey, mustard , onion soup mix, dijon mustard and soya sauce

Put roast in roasting pan (fat side up) Pour sauce all over roast. Add mushrooms and onions.
Cook covered.
Cook at 375 degrees for 3/4 hour
Then add 1/4 cup water or 1/4 cup white wine. Wisk into sauce
Put back in oven for 1/2 hour per lb at 325 degrees.
Slice cooked roast and put in back in gravy.

Personal Notes:
Personal Notes:
For best results cook same day or a day ahead and reheat.




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