Roast Breast of Veal
From The household gas cookery book, 1900
Serves 6
Serve with cut lemon and a small joint of boiled bacon.
Presented as published in 1900. 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 household gas cookery book (1900) by Helen Edden, page 40. The excerpt below is the record exactly as published.
Roast Breast of Veal. — Secure a breast of veal weighing about six pounds, with sweetbread and caul. Skewer the sweetbread to the back, and cover the joint with the caul. Place in a hot oven; reduce the gas to half an inch blue flame; twenty minutes to each pound of veal must be allowed. When it is almost done, remove the caul, and let it brown nicely, serve on hot dish, and make a little gravy thickened with a little flour
Cook this with the app: pantry check, scaling, and the assistant.