Saddle of Teal h I'Allemande

Ingredients

• a double loin of veal
• lYs even tablespoonful of seasoning salt
• 4 ounces melted butter
• 1 cupful boiling water
• 1 pint sour cream
• 1 even tablespoonful cornstarch
• 1 gill of cold water

Method

1. 1

   Prepare the saddle of veal by removing the backbone and larding the meat.

2. 2

   Season with salt, place in a roasting pan, pour melted butter over it, and roast until brown, basting frequently.

3. 3

   Add boiling water and roast for 30 minutes longer.

4. 4

   Add sour cream and roast until done, about 2.5 hours total.

5. 5

   Transfer to a hot dish, remove fat from gravy, mix cornstarch with cold water, add to gravy, stir, and cook.

6. 6

   Strain and serve with sauce.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 185. The excerpt below is the record exactly as published.

Saddle of Teal h I'Allemande* — Procure a double loin of veal without the kidney, which is called a saddle of veal, turn the saddle over and saw through all the ribs near the backbone ; saw off the points of the ribs ; take out carefully the whole backbone with- out injuring the meat on top ; next remove the thin skin on top, and lard the meat closely with fine strips of larding pork, roll up and tie it firmly with strings ; season with lYs even tablespoonful of seasoning salt, rubbing the seasoning well into the meat Lay the saddle in a roasting pan, pour 4 ounces melted butter over the meat, set in a hot oven, and roast till the outside has obtained a fine brown, basting frequently with its own gravy ; add 1 cupful boiling water or white broth, roast and baste 30 minutes longer ; then add 1 pint sour cream, and roast until done, about 2Yt hours in all. When ready to serve, transfer the meat to a hot dish, remove the fat from gravy ; mix 1 even tablespoonful cornstarch with 1 gill of cold water

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