Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dairy-freenut-free
Roast Veal
From Lessons in cooking through preparation of meals, 1912
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- the meat
- salt
- pepper
- flour
Method
Wipe the meat with a damp cloth, bind it into a compact shape with tape or string, dredge with salt, pepper, and flour.
Put in a hot oven; after 15 minutes, lower the heat and baste frequently, allowing at least 20 minutes per pound.
Nutrition per serving
6Calories
1 gProtein
0 gCarbs
0 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 13. The excerpt below is the record exactly as published.
ROAST VEAL — GRAVY BAKED POTATOES BREAD AND BUTTER COTTAGE PUDDING — CHOCOLATE SAUCE Roast Veal After wiping the meat with a damp cloth, with tape or string bind it into a compact shape ; dredge with salt, pepper and flour
Cook this with the app: pantry check, scaling, and the assistant.