3 pounds veal rump roast, boned, rolled, and tied
1 garlic clove
1 tablespoon dill
1 teaspoon oregano
Salt and pepper to taste
3 tab lespoons butter
¼ cup water
¼ cup white wine
1 teaspoon rosemary
1. Rub roast with garlic, dill, and oregano. Season with salt and pepper.
2. Melt butter in a roasting pan. Brown veal well on all sides.
3. Place a rack under veal. Pour water and wine into bottom of pan. Add rosemary. Cover pan.
4. Roast in a 350°F oven 2 hours.
5. Serve with pan juices.
6 TO 8 SERVINGS