To Roast a Loin of Veal

Ingredients

• a loin of veal
• salt
• pepper
• a little water

Method

1. 1

   Season the veal, roast slowly for two and a half hours in a pan with water underneath, basting frequently.

2. 2

   Thicken gravy with flour when done.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 27. The excerpt below is the record exactly as published.

little water on them, as yoo most only keep enoo^ on them to prerent their sticking to the bottom of the TesBol and boming. When the feet are dime, take them oot with a per^ rated skimmer, lay them on a dish whilst yoo pick oot the bones. When this is done, haye ready a dean stone jar or pot, pot in a layer of the meat, season with plenty of pepper and salt and a few slices of onion ; then another layer of meat, pepper, salt and onion, ontil all is in the yessel; strain the broth they were boiled in, add to it as mooh good cider-yin^ar as yoo haye broth, and poor oyer the feet, coyering them with iL Set aside to cool; then pot them in a cold place, and they will be ready to ose next day. Pot the soose, when yon are ready for it, into a dripping-pan ; dost a little floor oyer it, and bake it an boor, more or less, aeoording to the heat of the oyoa; it most be a nioe brown. * Boast Chine of Po A . Score the skin, rob the pork all oyer with polyeriied s^ge, season with cayenne pepper and salt, and dost with floor ; pot it in a dripping-pan, with a little hot water, roast it in a hot oyen, allowing aboot twenty minotes to a poond, or a little more, if the oyen is not yery ^otw When done, serve on a hot dish UEAT8. fi9 ttdoken the gravy with flour, give a boil np, add a little more water, and serve separately. Baste tlie pork often. * Friaded Ham. Shave onoooked ham as thin as paper, fat and lean together; pat in a frying-pan over a quick fire \ stir all the time nntil it begins to look brown and oorl up ; add two tablespoons of boiling water, give a boil np and serve. * Ham Bandwiehes. Out slices of cold boiled or baked ham, chop very fine, &t and lean together; add mixed or French mustard to yoor taste, or in the proportion of a teaspoonfol to a small bowl of chopped meat ; chop this in well ; cut thin slices of bread or rolls split in half, butter them, and with a broad-bladed knife spread a layer of the ham on a slice, and place over it another slice which has also been buttered. Or you may put very thin slices of cold ham, slightly spread with mustard, between the slices of bread and butter. * Leg of Pork Corned. Take a leg of young pork, weighing five or six pounds ; let it lie in pickle two weeks ; take it out, wash very clean, put it over the fire in cold water, and boil it twenty minutes for every pound, and serve it with mashed turnips or parsnips. Very nice either hot or cold. VEAL. For soup — the knuckle, feet, the head and the breast. For roasting — the loin, the breast and the fillet. For frying — outlets from the leg, and the sweetbreads. For stewing — the knuckle, the sinewy part of the leg and tliA ffweetbreads. For baking — the head. * To Soait a Loin of VeaL Season with pepper, salt

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