Spanish Roast Veal

Ingredients

• 3-pound veal-roast
• 1 large sliced onion
• 1 bay-leaf
• 2 sprigs of parsley
• 3 sprigs of thyme
• 1/2 teaspoonful of cloves
• 1/2 teaspoonful of allspice
• 1/2 teaspoonful of mace
• 1 cup of hot water
• the juice of 1 lemon
• 1 tablespoonful of butter

Method

1. 1

   Season veal with salt and pepper, rub with butter, and place in a pan with onion, bay-leaf, parsley, thyme, cloves, allspice, and mace.

2. 2

   Pour in hot water and lemon juice, dredge with flour, and bake until brown and tender, basting often.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 13. The excerpt below is the record exactly as published.

1 tablespoonful of butter. Stir well together and let get very hot. Put on a plat- ter and pour over a highly seasoned tomato- sauce and serve. Garnish with fried parsley. a.— Jewish Kugel. Soak J^ loaf of bread in water ; then press it dry. Heat ^ cup of butter and mix with the bread ; add a chopped apples, J^ cup of raisins, ^ cup of pounded almonds and the grated peel of a lemon. Add the yolks of 4 eggs and the whites beaten to a stiff froth ; mix well together. Put in a buttered pud- ding-dish and pour over ^ cup of melted I butter ; let bake in a moderate oven until biowB. Serve hoL 3. — English Muffins. Take i quart of warm milk, ^ cup of yeast, i teaspoonful of salt and flour enough to make a stiff batter ; let stand to raise until light. Then add ^ cup of melted butler, i teaspoonful of soda dissolved in a little water ; add enough flour to make a very stiff batter and let raise half an hour. Then fill well- greased muffin-rings half full with the batter and bake in a quick oven until done. Serve with butler. 4. — Spanish Roast Veal. Season a <S-pound veal-roast with salt and pepper and rub well with batter; put m the dripping-pan with one large sliced onion, i bay-leaf, 2 sprigs of parsley and 3 of thyme and sage. Add ^ teaspoonful each of cloves, allspice and mace. Pour in i cup of hot water and the juice of a lemon

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