Roast Loin of Veal
From The household gas cookery book, 1900
Serves 8
Veal must be thoroughly cooked to be wholesome.
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 39. The excerpt below is the record exactly as published.
Roast Loin of Veal. — The loin of veal is considered to be the prime joint for roasting or baking. A joint weighing from 7 to 8 pounds is about the usual size. It may be boned or not; in the latter case, small forcemeat balls should be made and fried. Place it in a hot oven, lowering the gas to half an inch blue flame after it has been in the oven five minutes. It should be occasionally basted, and the meat must be well cooked, as veal is unwholesome unless thoroughly well done to the bone. Thicken die gravy before serving, and squeeze the juice of a lemon into it, with salt to taste, and send it to table with some cut lemon and boiled bacon or ham.
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