To Roast Veal

Ingredients

• Rinse the meat in cold water
• a large teaspoonful of salt
• saltspoonful of pepper
• put a pint of water into the pan
• a bit of butter the size of a large egg
• a tablespoonful of flour

Method

1. 1

   Prepare veal by rinsing and seasoning.

2. 2

   Roast in a hot oven, basting occasionally.

3. 3

   Cook for 15 minutes per pound.

4. 4

   Make gravy from drippings by adding butter and flour, then strain and serve.

As published

This recipe was extracted from The housekeeper's companion (1883), page 96. The excerpt below is the record exactly as published.

To Roast Veal. — Rinse the meat in cold water; if any part is bloody, wash it off; make a mixture of pepper and salt, allowing a large teaspoonful of salt and saltspoonful of pepper for each pound of meat; wipe the meat dry; then rub the sea- soning into every part, shape it neatly and fasten it with skewers, and put it on a spit, or set it on a trivet or muffin rings, in a pan; stick bits of butter over the whole upper surface; dredge a little flour over, put a pint of water into the pan to baste with, and roast it before the fire in a Dutch oven or reflector, or put it into a hot oven; baste it occasionally, turn it if necessary that every part may be done; if the water wastes, add more, that the gravy may not burn; allow fifteen minutes for each pound of meat; a piece weighing four or five pounds will then require one hour or an hour and a quarter. When it is nicely browned and done, take it up; add a bit of butter the size of a large egg to the gravy, dredge in a tablespoonful of flour

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