1/4 tsp | saltt |
1/2 tsp | black pepper |
1/2 tsp | cinnamon |
1-½ tsp | cumin |
3 lb | boned lean veal shoulder, trimmed, rolled, and tied |
4 tsp | olive oil |
1/2 lb | onions, peeled |
1/2 | clove garlic |
2 tsp | dried tarragon |
4 | sprigs fresh parsley |
1 tsp | thyme |
1 | bay leaf |
Yield: 12 servings--Serving Size: 3 oz
Each serving provides:
Calories: 206
Total fat: 8 g
Saturated fat: 3 g
Cholesterol: 124 mg
Sodium: 149 mg