Hoast Veal

Ingredients

• the loin, breast, and fillet
• dredge with salt, pepper
• dredge with flour
• strips of pork over the top
• Allow half an hour to a pound
• Cover with a buttered paper
• Add water when the flour has browned

Method

1. 1

   Remove the bone from the fillet, fill with seasoned stuffing, tie into shape.

2. 2

   Dredge with salt, pepper, and flour.

3. 3

   Bake with pork strips on top, cover with buttered paper, add water when browned, and baste often.

4. 4

   Serve with horseradish or tomato sauce.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 143. The excerpt below is the record exactly as published.

Hoast Veal. The loin, breast, and fillet (a thick piece from the upper part of the leg) are the best pieces for roasting. The bone should be removed from the fillet, and the cavity filled with a highly seasoned and very 7noist stuffing. Tie or skewer into a round shape. Dredge with salt,, pepper^ 240 The Boston Cook Booh and flour. Put strips of pork over the top, and bake. Allow half an hour to a pound. Cover with a buttered paper to keep the meat from burning. Add water, when the flour has browne

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