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Roast Veal (Italian method)
From With a saucepan over the sea, 1902
Serves 4
Serve with a border of potato croquettes.
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 26. The excerpt below is the record exactly as published.
ROAST VEAL. (Italian method.) Bone, stuff, and tie a nice loin of veal, put it in a pan with 2 ounces of butter, ^ cup of water, and salt and pepper, then roast it 2 hours, basting often. Drain it, dip it in half a cup of white stock mixed with the yolk of an egg and some parsley
Cook this with the app: pantry check, scaling, and the assistant.