Roast Veal
From The easiest way in housekeeping and cooking, 1881
Cold veal makes many nice dishes.
Presented as published in 1881. 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
921Calories
3 gProtein
0 gCarbs
112 gFat
Full nutrition (33 nutrients)
Calories921 kcal
Protein3.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat112 g
Saturated Fat37 g
Monounsaturated Fat48 g
Polyunsaturated Fat12 g
Cholesterol96 mg
Sodium21 mg
Potassium79 mg
Calcium11 mg
Iron0.2 mg
Magnesium4.8 mg
Phosphorus46 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D3.5 mcg
Vitamin C0.1 mg
Vitamin A5.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate1.1 mcg
Choline17 mg
Caffeine0 mg
Water247 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 79. The excerpt below is the record exactly as published.
Roast Yeal. Yeal is so dry a meat, that a moist dressing is almost essential. This dressing may be made as in the previous receipt ; or, instead of butter, quarter of a pound of salt pork can be chopped fine, and mixed with it. If the loin is used, — and this is always best, — take out the bone to the first joint, and fill the hole with dressing, as in the leg of mutton. In using the breast, bone also, reserving the bones for stock ; lay the dressing on it ; roll, and tie securely. Baste often. Three or four thin slices of salt pork may be laid on the top ; or, if this is not liked, melt MEATS. 157 a tablespoonfiil of butter in a cup of hot water
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Cook this with the app: pantry check, scaling, and the assistant.