50 ml flour 1/4 cup
30 ml dry mustard 2 tbsp
5 ml fresh basil 1 tsp
2 ml each thyme & salt 1/2 tsp
2.3 kg baron of veal 5 lb
30 ml worcestershire sauce 2 tbsp
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 bay leaf
250 ml red wine 1 cup
250 ml beef broth 1 cup
Mix flour, mustard and seasonings together. Rub into roast. Place roast into roasting pan. Pour worcestershire sauce over roast. Surround roast with vegetables and bay leaf. Pour in wine and broth. Bake to desired doneness at 325 F (160 C), basting often. Use pan juices to make gravy.
Serves 8