Veal Leg to Roast

Ingredients

• leg of veal
• fine stuffing

Method

1. 1

   Cut the fillet large or small as suits your company.

2. 2

   Take out the bone, fill the space with stuffing, and skewer it round.

3. 3

   Roast with the large side uppermost.

4. 4

   Halfway through roasting, cover the fat with paper and ensure it is a good distance from the fire.

5. 5

   Serve with melted butter poured over it.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 510. The excerpt below is the record exactly as published.

leg of veal like a ham. Mis a pint of bay salt, 3 ozs. of saltpetre, and 1 lb. of common salt, with 1 oz. of cinnamon and juniper berries, and rub the ham with it. Lay it in a hollow tray with its face downwards; baste it every day with the pickle for a fortnight, and hang it in wood smoke for another fortnight. It may be either boiled or roasted. VEAL, Haricot of. — Take the best end of a small neck ; cut the bones short, but leave it whole: then put it into a stewpan just covered with brown gravy ; and when it is nearly done, have ready a pint of boiled peas, three cucum- bers pared and sliced, and two cabbage- lettuces cut into quarters, all stewed in a little good broth : put them to the veal, and let them simmer ten minutes. When the veal is in the dish, pour the sauce and vegetables over it, and lay the latter with forcemeat balls round it VEAL, Knuckle of, to Stew. — As few people are fond of boiled veal, it may be well to leave the knuckle small and take off some cutlets or collops be- fore it is dressed ; but as the knuckle will keep longer than the fillet, it is best not to cut off slices till wanted. Break the bones, to make it take less room ; wash it well ; and put it into a saucepan with three onions, a blade of mace or two, and a few pepper-corns ; cover it with water, and simmer till quite ready. In the meantime some macaroni should be boiled with it if approved, or rice, or a little rice-flour, to give it a small degree of thickness; but don't put too much. Before it is served, add half-a-pint of milk and cream, and let it come up either with or without the meat. Or fry the knuckle with sliced onions and butter to a good brown ; and have ready peas, lettuces, onion, and a cu- cumber or two, stewed in a small quan- tity of water an hour ; then add these to the veal ; and stew it till the meat is tender enough to eat, but not overdone. Add pepper, salt and a bit of shred taint, and serve altogether. VEAL, Leg of, to Roast. — Let the fillet be cut large or small as best suits the number of your company. Take out the bone, fill the space with a fine stuffing

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