Vinegar roast
Instructions
Let marinate for 3 hours the roast of veal rolled with aromatic vinegar.
Then FRY in oil and butter and cook it covered for about 2 hours, by salting, peppering and sprinkling with chopped Rosemary.
Moisten with a little hot broth.
Ingredients and dosing for 4 persons
- 800 g of veal roast
- 50 cl of aromatic vinegar
- Butter
- Olive oil
- Salt
- Pepper
- Chopped rosemary
- Little of broth