Roast Loin of Veal
From Original White House Cookbook, 1887
Serves 6
Serve with green peas and lemon jelly.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 77. The excerpt below is the record exactly as published.
ROAST LOIN OF VEAL. Prepare it the same as any roast, leaving 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 directions; place in a drip- ping-pan with the thick side down, and put in a rather hot oven, graduated after it commences to roast to moderate; in half an hour add a little hot water to the pan, and baste often; in another half hour turnover the roast, and when about done dredge lightly with flour and baste with melted but- ter. Before serving, carefully remove the twine. A roast of four to five pounds will bake in about two hours
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