To Roast Veal

Ingredients

• the meat
• a large tablespoonful of salt
• a saltspoonful of pepper
• put a pint of water in the pan
• allow fifteen minutes for each pound of meat

Method

1. 1

   Rinse the meat in cold water, wash off any blood, and dry.

2. 2

   Rub seasoning into the meat, shape it, and fasten with skewers.

3. 3

   Place on a spit or in a pan, cover with butter, dredge with flour, and roast in a Dutch oven or hot oven, basting occasionally.

4. 4

   If water wastes, add more.

Nutrition per serving

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 27. The excerpt below is the record exactly as published.

TO ROAST VEAL. Rinse the meat in oold water; if any part is bloody, wash it off; make a mixture of pepper and salt, allowing a large toaspoonful of salt and a saltspoonful of pepper for each pound of meat; wipe the meat dry; then rub the seasoning 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 npper surface; dredge a little flour over, put a pint of water in the pan to I 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

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