Roast Veal
From The book of plain cooking, 1904
Veal should be well cooked.
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
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 12. The excerpt below is the record exactly as published.
Roast Veal Fillet of veal is usually selected for roasting, but the breast and shoulder make a very delicious dish. Introduce some forcemeat ; and also make some forcemeat balls to serve round. Well baste, and cook very gently until nearly done ; then brown up. Veal should be well cooked, or it is unwholesome. Boiled or grilled bacon or pickled pork should always accompany this dish. Garnish with lemon
Cook this with the app: pantry check, scaling, and the assistant.