Roast Loin of Veal
From Modern cookery, in all its branches, 1884
Serves 6
Dredge with flour after laying to the fire.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 209. The excerpt below is the record exactly as published.
ROAST LOIN OF VEAL. It is not usual to stuff a loin of veal, but we greatly recommend the practice, as an infinite improvement to the joint. Make the same forcemeat as for the fillet ; and insert it between the skin and the flesh just over the ends of the bones. Skewer down the flap, place the joint at a moderate distance from a sound fire, keep it con stantly basted, and be especially careful not to allow the kidney fat to burn : to prevent this, and to ensure the good appearance of the joint, a buttered paper is often fastened round the loin
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