Spit-Roasted Veal can be deceptive and surprising: all sorts of things can happen during the roasting. Ligurians, for example, baste their roast veal with lemon juice. To serve 6 you'll need:
Prep Time: 20 minutes
Cook Time: 2 hours
Ingredients:
- 2 1/4 pounds (1 k) veal (filet, contre filet, or rump)
- 1 cup unsalted butter
- The juice of a lemon
- Salt
- A spit & spit-turner or rotisserie
Preparation:
Have your butcher bone the meat. Once you get it home, salt it well, then tie it with string or slip it into one of those elastic nets butchers use to wrap roasts. Rub it with half of the butter.
Melt the remaining butter and whip the lemon juice into it. Spit the meat, set it to turning on the rotisserie, and roast it, not too near to the coals, for about 2 hours, basting it every three turns of the spit or so with the butter-and-lemon mixture. To test for doneness, stick the meat with a wooden skewer. If the skewer emerges dry, and easily, the meat is ready to be sliced and served (let it sit 5-10 minutes before you slice it).
To do this in an oven, preheat the oven to 450 F (225 C), and reduce the heat to 320 F (160 C) when you insert the roast. Cook 20 to 30 minutes per pound, or until done, turning the roast every half hour.
Yield: 6 Servings spit-roasted veal.
Melt the remaining butter and whip the lemon juice into it. Spit the meat, set it to turning on the rotisserie, and roast it, not too near to the coals, for about 2 hours, basting it every three turns of the spit or so with the butter-and-lemon mixture. To test for doneness, stick the meat with a wooden skewer. If the skewer emerges dry, and easily, the meat is ready to be sliced and served (let it sit 5-10 minutes before you slice it).
To do this in an oven, preheat the oven to 450 F (225 C), and reduce the heat to 320 F (160 C) when you insert the roast. Cook 20 to 30 minutes per pound, or until done, turning the roast every half hour.
Yield: 6 Servings spit-roasted veal.
