Roast Loin of Veal with Kidneys
From Louis' every woman's cook book, 1910
Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 45. The excerpt below is the record exactly as published.
ROAST LOIN OF VEAL WITH KIDNEYS Bone a loin of veal, season with salt and pepper, and make a roll in such a manner that the veal kidney cut lengthwise in two will be in the centre of the roll. Tie up with a string. Roast with a " mirpoix " of vegetables
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