gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
To Roast Veal
From The art of cookery, 1899
Serves 6
A piece of veal weighing not more than three or four pounds can be roasted for two to two and a half hours.
Presented as published in 1899. 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
6Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories6 kcal
Protein0.8 g
Carbohydrates0 g
Fiber0 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol3.4 mg
Sodium3.4 mg
Potassium13 mg
Calcium0.6 mg
Iron0 mg
Magnesium1 mg
Phosphorus8.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.5 mcg
Water3 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 20. The excerpt below is the record exactly as published.
To Roast Veal. — Veal is a meat that lacks flavor and richness, and is greatly improved by seasoning with salt, sugar, and pepper before it is cooked. Veal will bear more salt than beef, mutton, or poultry, and about half as much sugar as salt should be used in seasoning it. Shake the sugar from a dredging box directly upon the meat, then add the salt and pepper. If it is to be stuffed, prepare a stuffing as directed on page 27 and fill all available spaces with it. Make pockets under the skin and fill them with it, or pack it upon the inside of the roast, roll up tightly, pin with skewers, tie securely with twine, place upon a rack in the roasting pan, and put in the oven. As soon as it is a light brown color baste with a thin gravy, and renew the operation every fifteen minutes until the roast is thoroughly cooked. It requires fully twice as long a time to roast veal as it does to roast beef or mutton, and as the frequent bast- ings keep it from becoming hardened, a piece of veal
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.