Roast Loin of Veal

Ingredients

• Roast loin of veal
• on a bed of vegetables
• stuff with a Veal Force-meat
• a mixture of melted butter
• and flour

Method

1. 1

   Roast loin on a bed of vegetables, stuff with force-meat, and apply a mixture of melted butter and flour during cooking.

2. 2

   Baste often and serve with gravy.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 374. The excerpt below is the record exactly as published.

and flour in about the same measures, mix- ed up very cold. Veal Pot-Pie. — Put two or three pounds veal fa piece with ribft is good), cut in a dozen pieces, in a quart cola water; make a quart soda-biscuit dough ; take two-thirds of dough, roll to a fourth, of an inch thick, cut in strips one inch wide by three long ; pare and slice six potatoes ; boil veal till tender, take out all but three or four pieces, put in two handfuls of potatoes and several strips of dough, then adxl pieces of veal and dou^h, seasoning with salt, pepper, and a little butter, until all the veal is in pot ; add boiling water enough to cover, take rest of dough, roll out to size of pot, cut several holeer to let steam escape, and place over the whole. Put on a tight lid and boil gently twenty or thirty minutes wiikout uncovering. Or^ Vecd Stew.— Have bonea of breast of veal cracked, bo that it «aa be easily carved, duat with flour, put over the fire in a dripping pan containing enough hot butter to prevent burning, and brown it quickly on both sides ; pour over enough boiling water to cover, Beason with a teaspoon of salt and a dust of cayenne pepper, turn another pan over it, and stew it gently for an hour ; meantime eheU green pease enough to cover it; after the veal has cooked an hour put in the pea^e and cook them until tender, then serve them with the veal laid on them, first seasoning both palatably. Or rice may be boiled and served with it instead of the pease. ItoaH Fillet of Veal. — Rub two tablespoons salt and half tea- epoon pepper into the veal ; then fill the cavity from which the bone was taken with Ham Force-meat or any stuffing liked ; skewer and lie the fillet in round shape. 6o.t a half pound salt pork in thin slices and put half on a tin sheet that will fit in dripping-pan ; place tMs in pan, and fillet on it ; cover veal with remainder of pork ; put hot )ver the bottom, and place in oven. Bake slowly four'hours, Ibasting frequently with gravy in pan, season with salt and white pepper. As water in pan cooks away, it must be renewed, remembering to have only enough to keep meat and E an from burning. After cooking three hours,take pork from topof llet and spread thickly with butter and dredge with flour. Repeat this after thirty minutes and then brown handsomely. Put about three tablespoons butter in sauce pan and when hot add two heaping tablespoons flour, and stir until dark brown. Add to it a half pint stock or water ; stir a minute, and set back where it will keep warm, bat not cook. Take up fillet, and skim all fat off gravy ; add water «nough to make a half pint gravy, also the sauce just made. Let this boil up, and add the juice of half a lemon, and more salt and pepper, if needed. Strain, and pour around the fillet. Garnish ttia dish with potato pud's and slices of lemon. Roast Loin of Veal. — Roast on a bed of vegetables, like beef, and stuff with a Veal Force-meat instead of bread dressing. Some apply a mixture of melted butter

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