Roast Veal with Dressing

Ingredients

• Remove bone from shoulder or fillet of veal.
• 2 c. fine bread crumbs.
• 1 T. salt.
• 1/4 T. pepper.
• 2 tb. melted butter.

Method

1. 1

   Remove bone from shoulder or fillet of veal.

2. 2

   Weigh and wipe meat.

3. 3

   Fill cavity with dressing; skewer or tie in shape.

4. 4

   Place in roasting-pan; sprinkle with salt and pepper; dredge lightly with flour, dot over with small pieces of fat.

5. 5

   Place in hot oven, sear on all sides, reduce heat.

6. 6

   Pour 1 cup boiling water into pan; baste every 15 minutes.

7. 7

   Roast for 25 minutes to the pound.

Nutrition per serving

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 14. The excerpt below is the record exactly as published.

ROAST VEAL WITH DRESSING. 1. Remove bone from shoulder or fillet of veal. 2. Weigh and wipe meat. 3. Fill cavity with dressing; skewer or tie in shape. 4. Place in roasting-pan ; sprinkle with salt and pepper; dredge lightly with flour, dot over with small pieces of fat. 5. Place in hot oven, sear on all sides, reduce heat. 6. Pour 1 c. boiling water into pan; baste every 15 mins. 7. Roast 25 mins. to the lb. Dressing for Roast Veal. 2 c. fine bread crumbs. 1 T. salt. }4 T. pepper. }4 tb. finely chopped parsley. 1 T. thyme or summer savory. }4 T. grated onion. }/2 T. grated lemon rind. 2 T. lemon juice. 2 tb. melted butter. 1. Mix seasonings with crumbs. 2. Add crumbs to melted butter, stir with a fork. VEAL LOAF. 2tb. ^tb. 1 T. MT. f.g. 3 lb. lean veal, minced. l/s lb. fat salt pork, minced. 1 c. soft bread crumbs. 1 egg or 4 tb. cream. 2 tb. lemon juice. 1 tb. salt. 1 T. pepper.

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