Rack of Veal "Fit for a King"

Meat

INGREDIENTS

1 rack of veal, first cut veal on the bone, frenched, can come as large as 7 bones
1/4 cup soy sauce
1/4 cup olive oil
6 garlic cloves
Fresh thyme
1/2 cup water
1/2 teaspoon fresh black pepper

DIRECTIONS

1. Combine soy sauce, olive oil and garlic in processor.

2. Place veal in large Pyrex. Rub marinade on meat. Chop the fresh thyme and place on top of meat. Sprinkle crushed black pepper on top and cover well with plastic wrap. Place in refrigerator for 4 to 6 hours, preferably overnight.

3. Remove plastic wrap, add 1/2 cup water on bottom of Pyrex and place in preheated 350° oven. Cook 1-1/2 to 2 hours depending on size of veal.

Remember to baste the veal while cooking. You may add some Kitchen Bouquet on top for a nice brown glaze.