Roast Veal
From A textbook of domestic science for high schools, 1913
Use the thickest part of the leg or round for best results.
Presented as published in 1913. 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 A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 39. The excerpt below is the record exactly as published.
Roast Veal The leg, the thickest part of the leg or round, the loin, and ribs are used for roasting. When the leg is used, have it boned at the market. Wipe meat, sprinkle with salt and pepper, stuff, and tie into shape. Place in dripping pan, dredge with flour and place strips of salt pork around it. Bake 30 minutes to ,the poun
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