Roast Loin of Veal

Ingredients

• 9 lbs. loin of veal
• 1 lemon
• Melted butter
• a little salt

Method

1. 1

   Turn the flap of the veal under the kidney fat, place it in a baking tin, flour it well, put a little dripping over it, place it in a moderate oven and baste it as often as you can for one and a-half hours.

2. 2

   Make some forcemeat balls from the preceding recipe, not larger than pigeons egg, put these in the baking dish with the veal, then make your oven hotter and bake for another hour.

3. 3

   Dish the veal up, sprinkle a little salt over, garnish the dish with forcemeat balls and slices of lemon.

4. 4

   Serve melted butter or gravy with it.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 70. The excerpt below is the record exactly as published.

OAST LOIN OF VEAL. 9 lbs. loin of veal 1 lemon Forcemeat Melted butter. Mode. — Turn the flap of the veal under the kidney fat, place it in a baking tin, flour it well, put a little dripping over it, place it in a moderate oven and baste it as often as you can for one and a-half hours. Make some forcemeat balls from the preceding recipe, not larger than pigeons egg, put these in the baking dish with the veal, then make your oven hotter and bake for another hour. Dish the veal up, sprinkle a little salt

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