Breast of Veal Roasted

Ingredients

• Six pounds of veal
• salt
• pepper
• flour
• thin slices of fat salt pork
• cubes of pork

Method

1. 1

   Wipe and skewer meat into shape, sprinkle with salt, pepper, dredge with flour, and cover top with thin slices of fat salt pork.

2. 2

   Lay in a dripping pan and strew cubes of pork around meat.

3. 3

   Place in a very hot oven for the first half hour, basting every ten minutes with fat in pan, then reduce heat and cook slowly until tender, allowing twenty minutes per pound; continue basting.

4. 4

   The last half hour, remove salt pork, dredge meat again with flour, and brown richly.

5. 5

   Remove meat to a hot serving platter, surround with Spanish Rice, and prepare a Brown Sauce from some of the fat in the pan.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 21. The excerpt below is the record exactly as published.

BREAST OF VEAL ROASTED Six pounds of veal cut from the breast. Wipe, and skewer meat into shape, sprinkle with salt, pepper, dredge with flour and cover top with thin slices of fat salt pork. Lay in a dripping pan and strew cubes of pork

Cook this with the app: pantry check, scaling, and the assistant.