Loin of Veal a la Jardiniere

Ingredients

• a 6-pound loin of veal
• 1 cup salt pork cubes
• 1 cup onion
• 1 cup potatoes
• 4 tablespoons butter
• 1 cup carrots
• 2 cups green peas
• 4 tablespoons flour
• salt, pepper and lemon juice

Method

1. 1

   Remove the bone from veal; wipe meat, and season with salt and pepper.

2. 2

   Roll and tie in shape.

3. 3

   Cook bones in water to cover, one hour.

4. 4

   Melt butter; add vegetables, except potatoes, peas and cauliflower; cook five minutes.

5. 5

   Try out salt pork; add veal, and brown.

6. 6

   Place veal in dripping pan; surround with pork fat, onion and carrot, and cook three hours.

7. 7

   To the melted butter add flour.

8. 8

   When well blended, add water in which bones were cooked.

9. 9

   Cook cauliflower, peas and potatoes separately in boiling salted water.

10. 10

    Place cooked meat in center of platter, pour over sauce, and arrange vegetables in mounds around the meat.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 33. The excerpt below is the record exactly as published.

Loin of Veal a la Jardiniere a 6-pound loin of veal 1 cauliflower 1 cup salt pork cubes 1 cup onion 1 cup potatoes 4 tablespoons butter 1 cup carrots 4 tablespoons flour 2 cups green peas salt, pepper and lemon juice

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