Rub a leg of veal with cut garlic.  Insert garlic in slits in the veal.  Sprinkle the surface with:

• 1 t. oregano

• 2 t. salt

• ½ t. pepper

• 1 t. parsley

• 2 T. grated Romano cheese

Drizzle ¼ cup melted butter and 1 cup of crushed tomatoes over veal.
Roast at 300 degrees for 35 minutes per pound.  Baste often – even drizzle with more melted butter.  Keep adding hot water or stock to drippings to keep them from sticking.