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For veal roast 1 (4 1/2-pound) tied boneless loin of veal roast 1 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon vegetable oil 2 tablespoons unsalted butter 1 medium onion, finely chopped 1 celery rib, finely chopped 1 large carrot, finely chopped 6 sprigs fresh flat-leaf pars [...]
Read the recipe at epicurious.com