Roast Leg of Veal

Ingredients

• Order a leg of veal boned at market.
• one-half cup butter
• one cup boiling water
• one tablespoon flour

Method

1. 1

   Wipe meat, sprinkle with salt, stuff, and sew in shape.

2. 2

   Make incisions and insert strips of fat salt pork.

3. 3

   Bake for 3-4 hours, basting every 15 minutes.

4. 4

   Remove pork last half hour.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 10. The excerpt below is the record exactly as published.

tablespoons flour 2 cups milk 1 teaspoon salt 1 slice onion Few grains pepper Chop corn, add stock, bring slowly to boiling point, and let simmer fifteen minutes; then rub through a sieve. Scald milk with onion, remove onion, and add milk to corn. Melt butter, add flour and pour on gradually, while stirring constantly, hot mixture; then add salt and pepper. BROILED OYSTERS. Wash one and one-half pints large oysters. Dry be- tween towels, dip in melted butter, then in fine cracker crumbs seasoned with salt. Place in a greased wire broiler and broil over a clear fire until juices begin to flow, turning frequently. Remove to hot serving dish, spread with Maitre d’Hétel Butter and garnish with water cress. BOILED SPINACH. Remove roots, carefully pick over and wash in several waters one-half peck spinach, being sure that it is free from all sand. Put in a stew pan containing two quarts boiling water, to which has been added one-half tablespoon salt, one-half teaspoon sugar, and one-fourth teaspoon soda. Cook until soft; the time required be- ing about twenty minutes. Drain thoroughly, chop, and add one-fourth cup melted butter and season with salt. Remove to hot serving dish, and garnish with tri- angles of bread sautéd in butter. 44 What to Have for Dinner. BOILED CALVES’ TONGUES. Cover four fresh tongues with boiling water. Add five slices carrot, two stalks celery, one onion stuck with six cloves, fifteen peppercorns and one-half tablespoon salt, and cook until tender. Take from water, remove skin and roots and cut in halves lengthwise. Cook one- half can tomatoes with two cups brown stock until re- _duced to one-half cup. Reheat tongues in sauce. Gar- nish with parsley, lemon wheels and points of bread sautéd in butter. MASHED POTATOES. Pare eight medium-sized potatoes and soak in cold water one hour. Cook in boiling salted water, until soft, then drain. Mash thoroughly, using a potato masher in same stew pan in which they were cooked. Add one-third cup butter, one and one-half teaspoons salt, few grains pepper, and one-half cup hot milk. Beat with a fork until creamy, reheat, and pile lightly on hot vegetable dish. ORANGE TARTLETS. Cover inverted patty pans (or muffin pans) with plain paste and bake in quick oven. Remove from pans, place on tin baking sheet, fill with Orange Filling, cover with Meringue and bake ten minutes. ORANGE FILLING. 1 cup sugar 4 cup orange juice 4 cup flour 1 tablespoon lemon juice Grated rind 1 orange 2 eggs slightly beaten. 2 teaspoons butter Mix ingredients in order given. Cook twelve min- Family Dinners. 45 utes in double boiler, stirring constantly, until mixture thickens, and afterwards occasionally. MERINGUE. Whites 2 eggs 4 teaspoon vanilla 4 tablespoons granulated sugar Beat whites of eggs until very stiff and add sugar, gradually, continuing the beating; then add flavoring. 46 What to Have for Dinner. MENU NO. XI. “Let hunger move thy appetite and not savory sauces.” BakeD BuveE FisH A LA LER. DressEp CUCUMBERS. Roastep Lea oF VEAL. AUSTRIAN POTATOES. | Bortep BEeEts. Groreiana Puppine, Fruit SAvce. Carfé Nor. Family Dinners. 47 BAKED BLUE FISH A LA LEE. Split and bone a bluefish and Jay on platter on which it is to be served, or on well buttered fish sheet. Rub one-fourth cup butter till creamy, add two egg yolks, and stir till well blended; then add two tablespoons each, onions, capers, pickles and parsley, finely chopped, three tablespoons lemon juice, one-half teaspoon salt, and one- fourth teaspoon pepper. Sprinkle fish with salt, spread with mixture, and bake fifteen to twenty minutes in a hot oven. Serve at once. DRESSED CUCUMBERS. Remove a thick slice from both stem and blossom end of cucumbers. Cut off a thick paring, then draw a three- tined fork the entire length of cucumber, and so continue until small cuts have been made around the cucumber. Cut in thin slices. Chill in ice water, drain, and serve with French Dressing. By the use of the fork the slices of cucumber have a cut edge which is very attractive. FRENCH DRESSING FOR CUCUMBERS. 4 teaspoon salt 3 tablespoons vinegar 4 teaspoon pepper 3 tablespoons olive oil Mix ingredients in order given, and stir until well blended. - ROAST LEG OF VEAL. Order a leg of veal boned at market. Wipe meat, sprinkle with salt, stuff, and sew in shape. Make in- | cisions with a sharp pointed knife, and insert strips of fat salt pork. Place on rack in dripping pan, sprinkle 48 What to Have for Dinner. with salt, dredge meat and bottom of pan with flour, and bake three or four hours in a moderate oven. Baste every fifteen minutes with one-half cup butter melted in one cup boiling water

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