5 to 6 lb. boneless veal roast (or 2 boneless pork loins)
6 tbsp. butter
3 tbsp. butter
4 tbsp. olive oil
Fresh parsley sprig
1 bay leaf
Pinch thyme
2 to 3 sliced onions
4 to 5 sliced carrots
2 stalks sliced celery
1/3 c. and 2 tbsp. Madeira wine
1 c. brown stock (College Inn is fine)
1 tbsp. corn starch

Brown roast in butter and oil. Remove meat, add 3 tablespoons butter, vegetables and seasonings. Add 1/3 cup Madeira Wine. Boil until evaporated. Add meat, cover with a piece of foil on roast and cover with a lid.

Roast in 325 degree oven for 2 1/2 hours or until desired doneness. Baste several times while roasting. When done, remove meat. Add 1 cup brown stock and 1 tablespoon cornstarch mixed with 2 tablespoons Madeira Wine. Crush vegetables. Slice meat and serve with warm sauce.