Roast Veal
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Remove paper after the first hour.
Presented as published in 1904. 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
Nutrition per serving
152Calories
5 gProtein
34 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories152 kcal
Protein4.9 g
Carbohydrates34 g
Fiber2.5 g
Sugars9 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium607 mg
Potassium574 mg
Calcium134 mg
Iron4.7 mg
Magnesium51 mg
Phosphorus76 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A23 mcg
Vitamin E2.1 mg
Vitamin K6.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.4 mg
Folate50 mcg
Choline27 mg
Caffeine0 mg
Water1654 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 34. The excerpt below is the record exactly as published.
a loin of veal." — Beaumont and Fletcher ("Woman Hater"). A LOIN of veal is a dish worthy of reverence, and if properly cooked it is suited to ordinary digestions, despite its bad name. Remove the bone from the meat; season the latter highly with salt and pepper, and skewer into shape. Cover with sheets of buttered white paper tied around it. Fry a few slices of pork, a sliced onion, and three tablespoonfuls of flour until brown. Add three pints of water and a cup of stewed tomatoes
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