{"id":679,"date":"2011-08-19T16:51:15","date_gmt":"2011-08-19T16:51:15","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=679"},"modified":"2011-08-19T16:51:15","modified_gmt":"2011-08-19T16:51:15","slug":"veal-roast","status":"publish","type":"post","link":"http:\/\/www.margiesrecipes.com\/?p=679","title":{"rendered":"VEAL ROAST"},"content":{"rendered":"<ul>\n<li>\n<h1><strong>Veal tenderloin (boned loin), about 5 pounds<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Olive oil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>3 cloves of garlic finely chopped<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 cans (6 oz each) tomato sauce<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 cup of Greek black pitted olives<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 T. fresh (or 1 \u00bd t. dried) basil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd cup sherry or Marsala<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>Rub veal well with 4 T. olive oil and a bit of the garlic and basil and salt and pepper.\u00a0Place in baking dish.\u00a0 Combine tomato sauce, remaining garlic and basil and olives and pour around veal.\u00a0 Add 2 T. olive oil.\u00a0 Roast at 325 degrees for approximately 1 \u00bd hours.\u00a0 Baste twice during this time.\u00a0 Add sherry or Marsala and continue cooking until veal is tender.\u00a0 <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Veal tenderloin (boned loin), about 5 pounds Olive oil 3 cloves of garlic finely chopped 2 cans (6 oz each) tomato sauce 1 cup of Greek black pitted olives 2 T. fresh (or 1 \u00bd t. dried) basil \u00bd cup &hellip; <a href=\"http:\/\/www.margiesrecipes.com\/?p=679\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[5,142,188],"class_list":["post-679","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-beef","tag-tenderloin","tag-veal"],"_links":{"self":[{"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/679","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=679"}],"version-history":[{"count":1,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/679\/revisions"}],"predecessor-version":[{"id":680,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/679\/revisions\/680"}],"wp:attachment":[{"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=679"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=679"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=679"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}