Roast Veal

Ingredients

• a loin of good fat calf weighing about six pounds
• a quart of water
• four slices of fat pork
• two onions
• four bay leaves
• twenty-four black peppercorns
• twelve white peppercorns
• a teaspoonful of coriander
• quarter ounce of bruised ginger
• a bunch of parsley
• a little salt
• a teaspoonful of sugar
• a teaspoonful of pounded mushrooms
• more stock
• salt to taste

Method

1. 1

   Wash and joint the ribs of the calf.

2. 2

   Place in a long pan with water, pork, onions, bay leaves, peppercorns, coriander, ginger, parsley, and salt.

3. 3

   Cover with buttered paper and a lid, sealing it.

4. 4

   Roast in a hot oven; after an hour, remove the lid and paper, baste with gravy until cooked.

5. 5

   If gravy is insufficient, add hot stock.

6. 6

   Serve with a sauce made from strained gravy, flour, sugar, mushrooms, and stock, garnished with boiled vegetables.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 64. The excerpt below is the record exactly as published.

a loin of good fat calf weighing about six pounds, wash and joint the ribs. Place it in a long pan with a quart of water, four slices of fat pork, two onions, four bay leaves, twenty-four black and twelve white pepper- corns, a teaspoonful of coriander, quarter ounce of bruised ginger, a bunch of parsley, and a little salt. Put buttered paper over the top of the pan, and then the lid so as to hermetically seal it. Push into a very hot oven ; after an hour remove the lid and paper, and baste with the gravy till the veal is cooked. If the gravy is insuffi- cient add a little hot stock. When finished, put the joint on a dish, make a sauce of the strained gravy, a little 142 PIN LAND flour, a teaspoonful each of sugar, pounded mushrooms, and sugar browning, and more stock, and salt to taste. Take some green peas, French beans, button onions, cauliflowers, and carrots, all boiled in separate waters, with which garnish the dish. Pour some of the gravy over the vegetables, and serve the rest in a sauceboat along with the potatoes. Paistetta. (Roast Chicken.) Truss, and wrap in greased paper, and roast, a large chicken in the oven. Make a roll of mashed potatoes, which put round the dish you intend to serve it in ; have ready, cut from a cold tongue, as many pieces of the shape of the quenelles ; warm gently in a little gravv, then put the quenelles on the border, having cut a piece off the end so that they may stand properly, with a piece of tongue between each ; put the fowl in the centre ; have ready made a quart of white cullis, which pour over the fowl and quenelles, glaze the tongue and serve very hot with cucumber salad and stewed cranberries. Quenelles. Take three-quarters of a pound of lean veal, and cut it in long thin slices, scrape with a knife till nothing but the skin remains, put it in a mortar, pound it ten minutes, or until in a puree, pass it through a wire sieve (use the remainder in stock) , then take half a pound of good fresh beef suet, which shred and chop very fine, put it in the mortar and pound it, then add three ounces of panada (made as under) with the suet, pound them well together, M3 Panada. BANQUETS OF THE NATIONS and add the veal ; season with half a teaspoonful of salt,

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