Loin of Veal

Ingredients

• a loin of veal weighing about seven pounds
• two ounces of salt pork
• one pint each of turnips
• one pint each of carrots
• one pint of potatoes
• a pint of green peas
• a small cauliflower
• an onion
• a bay leaf
• a stalk of celery
• a table-spoonful of lemon juice
• two table-spoonfuls of corn-starch
• four of butter
• one of flour
• some salt and pepper for seasoning purposes

Method

1. 1

   Remove the backbone from the meat, season with salt and pepper, roll it up and fasten with skewers.

2. 2

   Butter two sheets of paper, cover the meat, and place in a cool place.

3. 3

   Cook the pork in a frying-pan, add onion, then flour, and gradually add water.

4. 4

   Pour over bones and herbs in a stew-pan and cook for an hour.

5. 5

   Mix corn-starch with water, add to boiling mixture, season, and add lemon juice.

6. 6

   Place veal in a pan, strain half the liquor over it, and cook in a moderate oven for three hours, basting every fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 134. The excerpt below is the record exactly as published.

a loin of veal weighing about seven pounds, two ounces of salt pork, one pint each of turnips, carrots, and potatoes, cut into cubes, a pint of green peas, a small cauliflower, an onion, a bay leaf, a stalk of celery, a table-spoonful of lemon juice, two table-spoonfuls of corn-starch, four of butter, one of flour, and some salt and pepper for season- ing purpos

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