From Sandi's Recipe File - Veal Roast with Pan Gravy

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"From Sandi's Recipe File"

Recipe Source:
The New Good Housekeeping Cookbook
from Hearst Books

Veal Roast with Pan Gravy

Amount	Ingredient
5 pound	rolled boneless veal shoulder roast
	salt
	water
2 tablespoons	all-purpose flour

Preparation Tips:

1. Preheat oven to 325 degrees. Place meat on rack in open roasting pan. Sprinkle meat with 1 teaspoon salt. Insert meat thermometer into thickest part of meat. Roast meat about 3 hours or until meat thermometer reaches 170 degrees. Place roast on platter and remove string. Let roast stand 15 minutes for easy carving.
2. Pour pan drippings into a 4 cup measure or a medium-sized bowl (set aside); let stand a few seconds until fat separates from meat juice. Skim 2 tablespoons fat from meat drippings into 2 quart saucepan and set aside; skim any remaining fat and discard. Add 1 cup water to roasting pan; stir until brown bits are loosened; add to meat juice in cup to make 2 1/2 cups (add more water if needed).
3. Over medium heat, into fat in saucepan, stir flour until well blended; gradually stir in meat juice mixture and 1 teaspoon salt and cook, stirring constantly, until mixture thickens slightly. Serve gravy with meat. 16 servings.

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