glucose, fructose, sucrose. I believe glucose, galactose, and fructose are the three most common.
The Veal. Preheat the oven 400 degrees. Heat the oil in a roasting pan set over medium high heat. Season the veal with salt, pepper, and herbes de Provence. When the oil is almost smoking, reduce the heat slightly, add the veal and sear on all sides for 1 to 2 minutes or until browned. Roast the veal, turning occasionally, for about 35 minutes, or until the internal temperature reads 120 degrees (for medium rare) on an instant thermometer.
Directions. 1  Preheat oven to 500 degrees. 2  Put rump roast into large roasting pan and sear each side of roast for about 15 minutes until dark brown. 3  Add 1/4 cup of water to pan. Add 1/4 cup of water to pan. 2  Cover with foil, reduce heat to 325 degrees and cook approximately 1-1/2 to 2 hours (depending on the size of your roast), OR until fork goes easily into meat. 3  Remove roast from pan and let it rest for about 30 minutes. 4  Meanwhile, make the most wonderful gravy from all of the drippings.