Roasted Loin of Veal (Kidney End)

Ingredients

• a piece of buttered paper
• a loin of veal
• a little flour
• a little salt
• a slice of lemon
• a round of bread

Method

1. 1

   Cover the kidney with buttered paper and roast close to the fire.

2. 2

   After 20 minutes, draw back and roast gently, basting frequently.

3. 3

   Remove paper half an hour before done, dredge with flour, lemon juice, and salt.

4. 4

   Make a brown sauce as per previous instructions.

5. 5

   Serve on toasted bread with gravy.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2145. The excerpt below is the record exactly as published.

A loin of veal should be boiled just like a fillet of veal, though on account of its being less solid it will not need to be boiled quite so long. A piece weighing from eight to ten pounds will need to simmer from two homs and a quarter to tv,-o hours and a half. Veal, Loin of. Braised.— Take four pounds of the chump end of a lom of veal. VEA ( 1053 ) VEA Take out the bone, and fill the cavity with good veal forcemeat. If liked, this may be omitted. Bind tightly with string, then put it in a stewpan vnth an ounce of butter, and turn it about till it is lightly and equally coloured all over. Lay some slices of bacon over it, and add the bones and trimmings of the veal, a large carrot, an <inion sliced, a bunch of sweet herbs, half a tea-spoonful of whole pepper, a blade of mace, and a -little salt. Pour over all a quart of stock, and simmer the veal as gently as possible, basting frequently with the liquor till it is tender. Take it up, and put it in the oven to keep hot. Strain the gravy, skim the fat from the surface, and boil quickly till it is considerably reduced. Put it on a dish, glaze with part of the gravy, and stir into the rest an ancho\y, a spoonful of capers, and a glassful of light wine. Dressed sorrel, spinach, or endive may be served on a separate dish. Time to simmer the veal, two hours. Veal, Loin of, Braised (superlative). — Take the best end of a loin of veal weighing about eight pounds, and trim it square. Cut the flap slightly, and in the incision thus made just over the ends of the bones place some nice veal forcemeat. Fasten securely with skewers and string. Cover the bottom of a braising- pan with sliced vegetables, and lay the veal on this ; pour in as much stock or water as will just reach the surface of the veal. Lay a roimd of oUed paper on the top, if possible put some live embers in the lid of the pan, and braise the meat over a gentle fire till it is quite tender. Baste frequently with its liquor. WTien done enough, take it up, drain it, and put it in the oven to keep hot. Strain the gravy, skim the fat from it, and boil quickly till it is much reduced and begins to thicken, then glaze the meat with it. Place the meat on a dish, and garnish with dressed vegetables, ai-ranging these so that the colours will contrast one with another. Cauliflowers, carrots, turnips, mush- rooms, tomatoes, lettuces, asparagus, sorrel, en- dive, and spinach may all be served with braised loin of ^eal and mushrooms. Tomato, white Italian, or brown sauce may accom- pany it. Time to braise the veal, three hours. Probable cost, loin of veal, lid. jx-r povmd. Veal, Loin of. Chump End, Eoasted. — Make an incision in the skin round the thick part of the joint with a sharji knife, and in this put some good veal forcemeat. Grease a sheet of white paper, wrap it round the joint, then put it do-^\'n before a clear fire, and rather close to it. At the end of a quarter of an hour withdraw it to a distance, and let it roast very gently till done enough. Baste hberally. Half an hour before it is taken up remove the paper, dredge a little flour upon it, and sprinkle over it a little salt and the strained juice of a lemon. Let the veal brown brightly. Mix a slice of butter very smoothly with a dessort-spoonful of flour. Pour upon this a cupful of boiling water, add a little salt, and boil the sauce for a few minutes. Pour the fat out of the dripping- tin, leaving the brown gra-vy imtouched. Stir the melted butter into this, strain it into the saucepan, and again let it boil. Put the veal on a dish the broad side downwards. Pom- part of the gravy over it ; put the rest in a tureen, and serve immediately. Send a ciit lemon to table on a plate, and let boiled tongue, ham, bacon, or pickled pork accompany the veal. Time to roast the veal, twenty-five", minutes to the pound. Probable cost, lOd. per pound. Veal, Loin of— Kidney End — Roasted. — Place a piece of buttered paper round the lean part of the loin, being careful to cover the kidney entu-ely with its fat. Hang the veal close to a good fire. At the end of twenty minutes draw it back a little, and roast gently, basting frequently until done enough. Half an hour before it is taken up remove the paper, dredge a little flour upon the veal, and sprinkle over it the strained juice of a lemon and a little salt. Continue to baste until it is brightly browned. Make a little brown sauce according to the instructions given for roasting the chxunp end of a loin of veal. Toast a round of bread

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