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To Roast a Breast of Veal
From Modern cookery, in all its branches, 1884
Serves 6
May be garnished with fried balls of forcemeat.
Presented as published in 1884. 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
11Calories
1 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories11 kcal
Protein1 g
Carbohydrates1.6 g
Fiber0.5 g
Sugars0.4 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol3.4 mg
Sodium3.8 mg
Potassium36 mg
Calcium5 mg
Iron0.1 mg
Magnesium2.3 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C8.8 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate2.4 mcg
Choline0.9 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 210. The excerpt below is the record exactly as published.
TO ROAST A BREAST OF VEAL. Let the caul remain skewered over the joint till with within half an hour of its being ready for table : place it at a moderate distance from a brisk fire, baste it constantly, and in about an hour and a half remove the caul, flour the joint, and let it brown. Dish and pour melted butter over it, and serve it with a cut lemon
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