All rolled up with string, it is a neat package, ready for the slow roast. That round brownish thing to the right of center (oh man, can't we leave politics out of this?!?)? That is a dried lime, brought to us by our friend Jan, who read about them in the NYT and was intrigued enough to purchase a bag to pass along to Kevin. It will be interesting to see what added effect they bring to the sauce for the veal.
The roast is covered tightly with foil.
It comes out of the oven about 4 hours after it went in.
Tonight we will see how it plates up!
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