Loin of Veal, Roasted

Ingredients

• 4 to 5 lbs. loin of veal
• Some slices of fat bacon or a little lard
• 1 cupful boiling water
• f table-sp. cornflour
• I cupful stock
• Seasoning

Method

1. 1

   Wipe and trim the meat, bind it if necessary.

2. 2

   Rub salt and pepper into the meat, place it on a roasting tin, cover with bacon or lard.

3. 3

   Roast in a hot oven for 10 minutes, baste, and pour boiling water into the tin.

4. 4

   Continue roasting, basting frequently.

5. 5

   When cooked, lift the meat onto a hot dish, remove binding, keep warm.

6. 6

   Pour away fat, add cornflour, mix into browning, add stock, stir until boiling, season, and strain some around the meat.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 372. The excerpt below is the record exactly as published.

Loin of Veal, Roasted 4 to 5 lbs. loin of veal. Some slices of fat bacon or a little lard. 1 cupful boiling water. f table-sp. cornflour. I cupful stock. Seasoning

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