Roast Veal Lucifer Style

Preparation:

Preparation: Make deep cuts on the meat and insert a piece of chilli pepper, a piece of bay leaf and a leaf of sage into each one. Then beat in 10 cl of oil, together with the vinegar, a pinch of salt, pepper and nutmeg. Put the meat in a deep dish, sprinkle it with the previously prepared sauce and leave it to marinate for about 2 hours, turning it occasionally. Pour a little marinade into a pan, put the veal rump in the pan and brown it over a good heat, then lower the heat and continue cooking over moderate heat for about an hour and 30 minutes, sprinkling the meat from time to time with a few tablespoons of marinade. Meanwhile, toast the croutons. When cooked, drain the meat, slice it, arrange the slices, slightly overlapping, on a plate, sprinkle them with the cooking juices and serve immediately, but keeping the croutons apart.