Marinated Veal Roast

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Oxmoor House


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2 slices bacon, finely chopped

1 large onion, chopped

1/2 cup olive oil

1/2 cup lemon juice

1 clove garlic, minced

1/4 cup chopped fresh parsley

1 teaspoon marjoram leaves

1 teaspoon dried whole thyme

1/2 teaspoon caraway seeds

1/2 teaspoon salt

1/4 teaspoon white pepper

1 (5 1/2- to 6-pound) rolled veal leg roast

2 cups water

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