A prominent San Francisco family's revered cook of many years prepared this often for the loveliest of dinner parties. It is easy and foolproof, but be sure to use only the finest white veal.
1 small boned, rolled leg of veal (3-4 pounds)
1/2 cup butter, melted
1-8 ounce jar Dijon wine mustard
10 1/2 ounce can consommé
1/4 cup sherry
chopped parsley
Preheat oven to 300 degrees.
Place meat in a shallow roasting pan. Blend melted butter and mustard and pour over meat, covering all sides.
Roast 4 hours. During the last hour, baste every 20 minutes with a mixture of consommé and sherry.
The meat will carve more easily if you wait 20 to 30 minutes after removing it from the oven, keep it warm on the back of the stove with a loose cover of foil.
Make a gravy of pan juices, thickening, if necessary, with arrowroot or flour. Pass gravy separately with chopped parsley sprinkled on top.
(I would also add veggies of your choice like carrots and potatoes the final hour of cooking.)
Source: Private Collection by Junior League of Palo Alto
