Roasted Veal in Its Own Juice

Ingredients

• 1 piece veal
• salt
• manteca de cerdo (lard)
• 0.5 leaf bay leaf
• 1–2 grains black pepper
• 1 clove clavo de especias (whole clove / allspice berry)
• white wine
• a little caldo (broth, defatted)

Instructions

1. Salt the veal. Place it in a roasting pan with lard, the half bay leaf, peppercorns, and whole clove. Roast in a hot oven until well-browned and golden.
2. Deglaze the pan with white wine, forming an excellent sauce. Add a little defatted broth, strained through a fine sieve, to enrich the pan juices.
3. Serve the veal in its natural state with its own pan juice, or garnished with watercress or any other fresh or composed salad served separately. It may also be adorned with roasted potatoes or other vegetables.