Loin Of Veal With Rosemary

1 x 2.5 kg/5 lb loin of veal, boned and trimmed
salt
freshly ground black pepper
2 tablespoons crumbled Fresh rosemary or
1 tablespoon dried rosemary
75 g/3 oz polyunsaturated margarine, softened
250 ml/8 fl oz dry white wine

Season the veal generously with salt and pepper, then rub on both sides with the rosemary and margarine. Roll up and tie into a neat shape with thin white string.

Place in a roasting tin, pour over the wine, and roast in a preheated moderate oven (180 °C/350 °F, Gas Mark 4), allowing 30 minutes per 450 g/1 lb or until cooked to your liking. Baste with the pan juices every 20 minutes. Remove the string and serve cut in slices with the juices poured over. SERVES 6