Roast Veal

Ingredients

• about four pounds of the neck
• sprinkle it well with salt
• basting the meat with its own gravy

Method

1. 1

   Prepare the neck of veal, saw off the chine-bone, chop between each bone, roll the flap underneath, and tie with string.

2. 2

   Roast before a moderate fire for about an hour and three-quarters, basting with its own gravy.

3. 3

   Five minutes before removing, sprinkle with salt, strain and skim the fat off the gravy, pour it over the meat, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 111. The excerpt below is the record exactly as published.

ROAST VEAL The chump-end of the loin, the neck, and the loin of veal are generally the pieces used for roasting. Take about four pounds of the neck, saw off the chine-bone, chop between each bone, and shorten the rib- bones, roll the flap underneath and tie round with string; roast this before the fire, which must be moderate, for about an hour and three-quarters, basting the meat with its own gravy in the usual way, and five minutes before removing the joint from the fire sprinkle it well with salt

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