Slice 2-3 buds garlic into quarters. Make 1 inch deep incision on all sides of a 3 lb. veal rump or arm roast
and force pieces of garlic into each incision.
Into roaster or baking dish pour 2 cups boiling water, add 1
Tablespoon salt, place roast into water, and let stand 25 minutes. Then add 1
Tablespoon lard, place 2-3 strips uncooked bacon on top of meat. Roast uncovered in pre-heated 400° oven 30
minutes, basting with pan liquid twice. Top meat with 2 Tablespoons butter, cover, reduce heat to 325° and bake about 1
hour longer, or until tender, basting occasionally. Salt & pepper.
Let roast set at room temperature about 15 minutes before slicing. Serve with mashed potatoes, using pan drippings to flavor them instead of gravy, creamed or floured peas & carrots, and a lettuce salad.
You can also refrigerate the un-sliced roast overnight, slice when cold, and reheat in pan drippings when ready to serve.