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Roasted Leg of Veal à l'Américaine

Name: Roasted Leg of Veal à l'Américaine
Yield: 16 servings
Ingredients: a nice leg of veal from 10 to 12 pounds; 1 tablespoonful seasoning salt; 3 slices of larding pork; 2 ounces melted butter; 1 cupful boiling water; 1 pint of sour cream; 1 even tablespoonful cornstarch; 1 gill of cold water

From European and American cuisine, 1914

Serves 16

Serve with mashed potatoes and stewed fruit or salad.

Presented as published in 1914. 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

Nutrition per serving

687Calories

62 gProtein

5 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories687 kcal

Protein62 g

Carbohydrates4.5 g

Fiber0.2 g

Sugars0 g

Total Fat45 g

Saturated Fat19 g

Monounsaturated Fat18 g

Polyunsaturated Fat4.2 g

Omega-30 g

Cholesterol275 mg

Sodium668 mg

Potassium1105 mg

Calcium57 mg

Iron3.3 mg

Magnesium81 mg

Phosphorus665 mg

Zinc6.8 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A24 mcg

Vitamin E1.1 mg

Vitamin K0.6 mcg

Vitamin B61.3 mg

Vitamin B123 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)27 mg

Folate44 mcg

Choline17 mg

Caffeine0 mg

Water256 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 184. The excerpt below is the record exactly as published.

a nice leg of veal from 10 to 12 pounds in weight, remove the thin skin with a sharp knife, and lard it closely with fine strips of larding pork, using a fine larding needle ; season with 1 tablespoonful seasoning salt. Put 3 slices of larding pork in a roasting pan, place the meat on top of pork, pour 2 ounces melted butter over the meat, set in a hot oven, roast 20 minutes, basting every 5 minutes with its own gravy ; next add 1 cupful boiling water ; continue roasting and basting frequently for 30 minutes, then add 1 pint of sour cream, and roast till done. If the oven is hot allow 15 minutes to a pound ; in a slow oven it will take longer. Stick a larding needle in center of meat ; if it penetrates easily it is done ; if offering the slightest resistance continue the roasting. When ready to serve, lay the meat on a warm dish ; remove the fat from the gravy, mix 1 even tablespoonful cornstarch with 1 gill of cold water

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