A delightful roast veal dish. Veal Spanish-Style is simple to make, but has a delicious flavour. Serve it with small roast potatoes,
4 fl. oz. olive oil
4 fl. oz. dry white wine
2 tablespoons white wine vinegar
1 large onion, coarsely chopped
1 garlic clove, finely chopped
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
4 lb. boned leg of veal, trimmed of excess fat and rolled
½ teaspoon cayenne pepper
1 teaspoon salt
2 teaspoon black pepper
1 lb. small white onions, peeled
2 tablespoons flour mixed to a paste with
2 fl. oz. water
Place the oil, wine, wine vinegar, onion, garlic, 1 tablespoon of the parsley and the chives in a large shallow dish and set aside. Rub the veal all over with the cayenne, salt and pepper and place it in the dish. Baste the meat with the marinade and place it in the refrigerator. Leave to marinate for 12 hours or overnight, basting occasionally.
Preheat the oven to very hot 450°F (Gas Mark 8, 230°C). Remove the dish from the refrigerator and place the veal on a rack in a large roasting tin. Reserve the marinade. Place the veal in the centre of the oven and roast for 20 minutes.
Remove the meat from the oven and surround it with the onions. Pour over the reserved marinade and thoroughly baste the veal and onions with the liquid.
Reduce the oven temperature to mod-erate 350°F (Gas Mark 4,180°C). Return the veal to the oven and continue roasting for 1 ½ hours or until the meat is tender when pierced with the point of a sharp knife.
Remove the tin from the oven and transfer the veal to a carving board. With a sharp knife, carve the meat into -inch slices and arrange the slices on a warmed serving dish. Surround the meat with the onions and sprinkle over the remaining parsley. Keep warm.
Stir the flour mixture into the juices in the tin. Place the tin over moderate heat and bring the liquid to the boil, stirring constantly. Cook the sauce for 2 minutes. Remove the tin from the heat and pour the sauce over the meat. Serve immediately.