Roast Veal

ROAST VEAL

2 lb. veal roast
1 tsp. salt
1/2 tsp. white pepper
2 tsp. paprika
2 carrots
2 tomatoes
2 onions
5 tbsp. oil
7 tbsp. white wine
6 tbsp. whipping cream
Parsley

Preheat oven to 400 degrees. Trim meat, rub all over with salt, pepper, paprika. Place meat in roasting pan. Peel and chop carrots, onions, tomatoes and place with meat. Pour over the oil and wine and roast in oven 1 to 1-1/2 hours. Transfer to serving dish and keep warm.

Blend vegetables and cooking liquid in blender. Reheat, check seasoning and stir in cream. Pour around the meat and serve garnished with parsley. (Cooked spinach topped with cheese and browned in broiler would make a good side vegetable.)

Serves 4.