1. Weigh the joint and calculate the cooking time. 2. Allow 25 minutes per pound plus an extra 25 minutes if the meat is on the bone; 30 minutes per pound plus 30 extra minutes if the joint is boned and rolled. 3. Season veal well with salt, pepper, and paprika. 4. Fry (brown) the meat briskly in butter. 5. Place the meat in a roasting pan, add a little water (about 1/2 cup) together with the onion and roast in a hot oven (425°F, 220°C, GM 7) for the required time. 6. When the meat is cooked, remove from the pan and keep warm. 7. Blend cornflour (corn starch) with a little water and add to the meat juices in the pan along with the sour cream. 8. Serve the meat whole or sliced with the sauce poured over it. 9. This roast is frequently served with fried mushrooms as a side dish. ---------------------------------------------------------------------------
Nutrition
Ingredients
