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Roast Loin of Veal
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
Nutrition per serving
603Calories
10 gProtein
92 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories603 kcal
Protein10 g
Carbohydrates92 g
Fiber5.2 g
Sugars49 g
Total Fat22 g
Saturated Fat13 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol68 mg
Sodium9771 mg
Potassium299 mg
Calcium50 mg
Iron2 mg
Magnesium44 mg
Phosphorus166 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C15 mg
Vitamin A177 mcg
Vitamin E0.8 mg
Vitamin K5.7 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.8 mg
Folate29 mcg
Choline48 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 71. The excerpt below is the record exactly as published.
ROAST LOIN OF VEAL Leave in the kidney, around which put considerable salt. Make a dressing the same as for fowls; unroll the loin, put the stuffing well around the kidney, fold and secure with several coils of white cotton twine wound around in all direc- tions; place in a dripping pan, with the thick side down, and put in a rather hot oven, letting it cool down to moderate; in one-half hour add a little hot water to the pan, and baste often; after half an hour turn over the roast and when done sprinkle lightly with barley flour and baste with melted butter. Before serving carefully remove the twine. A roast of four or five pounds will bake in about two hours. For a gravy, skim off some of the fat if there is too much in the drippings; dredge in barley flour; stir until brown, add hot water if neces- sary; boil a few minutes, stir in sweet herbs as fancied and put in a gravy boat. Serve with green peas and lemon jelly
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Cook this with the app: pantry check, scaling, and the assistant.