Veal Leg
From The galley guide, 1923
A good flavor is given by placing strips of fat salt pork on it.
Presented as published in 1923. 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 galley guide (1923) by Alexander White Moffat, page 23. The excerpt below is the record exactly as published.
Veal Leg. Bone should be removed from leg at market. Wind a piece of cotton twine around the leg to hold it together while cooking. Wipe, sprinkle with salt and pepper. Place in pan and sprinkle well with flour allowing surplus flour to fall into pan. A good flavor is given the meat by placing strips of fat salt pork on it. Roast for 3 or 4 hrs. in moderate oven. Melt Yz cup of butter in ^2 cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.