Roast Loin of Veal

Ingredients

• a loin of veal
• some good veal forcemeat
• well-greased sheets of paper
• a little flour
• a little salt
• a slice of lemon
• good brown sauce

Method

1. 1

   Make an incision in the flap of the loin and fill with forcemeat.

2. 2

   Roll and skewer.

3. 3

   Wrap in greased paper and roast at a moderate distance.

4. 4

   Baste liberally.

5. 5

   Remove paper half an hour before done to brown.

6. 6

   Serve with brown gravy or sauce, garnished with lemon and fried forcemeat balls.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2146. The excerpt below is the record exactly as published.

cost, loin of veal, lid. jx-r povmd. Veal, Loin of. Chump End, Eoasted. — Make an incision in the skin round the thick part of the joint with a sharji knife, and in this put some good veal forcemeat. Grease a sheet of white paper, wrap it round the joint, then put it do-^\'n before a clear fire, and rather close to it. At the end of a quarter of an hour withdraw it to a distance, and let it roast very gently till done enough. Baste hberally. Half an hour before it is taken up remove the paper, dredge a little flour upon it, and sprinkle over it a little salt and the strained juice of a lemon. Let the veal brown brightly. Mix a slice of butter very smoothly with a dessort-spoonful of flour. Pour upon this a cupful of boiling water, add a little salt, and boil the sauce for a few minutes. Pour the fat out of the dripping- tin, leaving the brown gra-vy imtouched. Stir the melted butter into this, strain it into the saucepan, and again let it boil. Put the veal on a dish the broad side downwards. Pom- part of the gravy over it ; put the rest in a tureen, and serve immediately. Send a ciit lemon to table on a plate, and let boiled tongue, ham, bacon, or pickled pork accompany the veal. Time to roast the veal, twenty-five", minutes to the pound. Probable cost, lOd. per pound. Veal, Loin of— Kidney End — Roasted. — Place a piece of buttered paper round the lean part of the loin, being careful to cover the kidney entu-ely with its fat. Hang the veal close to a good fire. At the end of twenty minutes draw it back a little, and roast gently, basting frequently until done enough. Half an hour before it is taken up remove the paper, dredge a little flour upon the veal, and sprinkle over it the strained juice of a lemon and a little salt. Continue to baste until it is brightly browned. Make a little brown sauce according to the instructions given for roasting the chxunp end of a loin of veal. Toast a round of bread on both sides. Put it on a hot dish, and place the veal upon it, with the kidney resting on the toast. Pour a little of the gi-avy over the meat, serve the rest in a tureen, and send a cut lemon to table on a plate. Bacon, ham, or tongue should be served with this dish. Time to roast the veal, twenty-eight minutes to the pound. Probable cost, lid. per pound. Veal, Loin of, Roast.— It is by no means a general practice to stuff a loin of veal, but it is one which can be higlily recommended, as it greatly improves the joint. Make an incision in the flap or skirt of the loin, and into the cavity thus made, just over the ends of the bones, put some good veal forcemeat. Roll in the flap to cover the kidney-fat, and skewer it down, or bind with string. Wrap the loin in well- greased sheets of paper, and put it down at a moderate distance before a clear fire. Baste liberally. Half an hour before it is done enough take away the paper, and let the veal brown. If the paper is not put on, the joint must be well dredged with flom- soon after it is put to the fire. When done enough, put the veal on a hot dish, and pour either clear brown gravj- or good brown sauce

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