Roast Veal

Season the meat, color it leisurely in the oil for 20 to 30 min. Continue steaming gently with roasted vegetables and marjoram. After 15 minutes, pour off the fat. Extinguish with wine and glaze the roast for another 20 to 30 minutes, basting diligently. When the meat is tender, lift it out of the juice and keep warm.

Pour the juice through a sieve.

Cut potatoes and turnips into 3 to 4 mm thick slices and blanch. Butter a gratin dish well and fill in the blanched in layers. Season with salt and pepper and sprinkle with cheese. Add a little blanching water and white wine and cook in the oven heated to 180 degrees for 20 minutes. The vegetables should still have bite.

Cover the sliced veal roast with gravy, serve hot and bring to the table with the potato and turnip gratin.

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