Larded Veal

Ingredients

• a solid piece cut from the thickest part of the shoulder
• strips of fat salt pork
• a large cupful of good stock
• sliced carrot
• onion
• bits of celery
• a few sprigs of parsley

Method

1. 1

   Have a solid piece cut from the thickest part of the shoulder.

2. 2

   Lard at short intervals with strips of fat salt pork and put into your covered roaster with sliced carrot, onion, bits of celery, and a few sprigs of parsley; over all pour a large cupful of good stock, cover and cook slowly for about three hours.

3. 3

   You should baste frequently while cooking, and a short time before it is done remove the cover, to cook the larding thoroughly and give a good color to the veal.

4. 4

   Just before taking up pour out a cupful of gravy, skim off the fat and thicken with browned flour, add a great spoonful of tomato catsup, and simmer until you are ready to dish the meat.

5. 5

   Pour then into a boat.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 65. The excerpt below is the record exactly as published.

LABDED VEAL. Marion Harland. Have a solid piece cut from the thickest part of the shoulder. Lard at short intervals with strips of fat salt pork and put into your covered roaster with sliced carrot, onion, bits of celery and a few sprigs of parsley; over all pour a large cupf id of good stock

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