To Roast Veal
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
The breast must be roasted with the caul on until done.
Presented as published in 1900. 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
As published
This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 1. The excerpt below is the record exactly as published.
To Roast Veal. Be careful to roast veal of a fine brown colour. I fa lar<Te joint, hare a good fire ; if small, a little brisk fire. If a fillet or loin, be sure to paper the fat, that you lose as little of that as possible: lay it at some distance from the fire, till it is soaked ; then lay it near the fire. When you lay it down, ba9te it well with good butter ; and when it is nearly done enough, baste it again, and dredge it with a little flour. The breast must be roasted with the caul
Cook this with the app: pantry check, scaling, and the assistant.