Leg of Veal with Anchovies
Anchovies seem to have a natural affinity with veal - consider ossi buci, for instance, those not in the know usually cannot pick the presence of anchovies in this pot-roasted dish, but they do rave about the flavour.
With the tip of a very sharp knife, make incisions all over the surface of a leg of veal.
Into each incision, stuff a sliver of garlic and a small anchovy fillet.
Also insert into the meat 4 to 6 cloves.
Pour a little of the oil in which the anchovies were packed into the palm of your hand, rub your hands together and rub them all over the surface of the meat.
Put the leg of veal into an oven proof casserole or chicken roaster, dust with pepper and surround with slices of onions.
Add a couple of bay leaves and pour over dry white wine.
Cover the casserole and roast in a 160C oven for 2 to 3 hours.
Makes 4 to 6 servings.