In Romanian: Friptura de vitel la tava
- Salt the meat and let sit for 30 minutes.
- Place in the lard greased pan, add 3 – 4 tablespoons of water and set in the oven, first at high heat until it starts to brown, then reduce heat.
- During the roasting, baste with the liquid in the pan.
- Keep in the oven for 1 to 1½ hours.
- Serve sliced, with sautéed cabbage.
- Pour some sauce from the pan over the slices.
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