Loin of Veal a La Montglas
From The century cook book, 1894
Serves 6
Cook kidney separately for best results.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 117. The excerpt below is the record exactly as published.
Loin ofVeal a La Montglas. A fine loin of veal, white and fat, is a remove of the first order, which can be admitted in all dinners. The loin must be cut rather long, trimmed, then trussed, roasted or baked in the oven ; if baked, care must be taken that no liquid be added; it must be cooked in butter and its own fat, without any other liquid, but with moderate heat; if roasted on the spit, it must be wrapped up in buttered paper, and allowed to remain for two hours
Cook this with the app: pantry check, scaling, and the assistant.