Roast Loin of Veal

Ingredients

• a piece of buttered paper
• a piece of butter
• a little flour
• the strained juice of a lemon
• a little brown sauce
• a round of bread
• a cut lemon

Method

1. 1

   Cover the lean part of the loin with buttered paper and the kidney with fat.

2. 2

   Roast close to the fire for 20 minutes, then draw back and roast gently, basting frequently.

3. 3

   Remove paper half an hour before done, dredge with flour, sprinkle with lemon juice and salt, and continue to baste.

4. 4

   Serve on toast with gravy and a cut lemon.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 47. The excerpt below is the record exactly as published.

Roast Loin of Veal. — Place a piece of buttered paper round the lean part of the loin, and cover the kidney entirely with its fat. Hang the veal close to a good fire. After 20 minutes draw it back a little, and roast gently, basting frequently until done. Half an hour before it is taken up remove the paper, dredge a little flour on the veal, and sprinkle over it the strained juice of a lemon and a little salt. Continue to baste until brightly browned. Make a little brown sauce. Toast a round of bread. Put it on a hot dish, and place the veal upon it, with the kidney on the toast. Pour a little of the gravy over the meat, serve the rest in a tureen, and send a cut lemon

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