nut-freeegg-freesoy-freefish-freeshellfish-free
Veal, Roast
From Cassell's dictionary of cookery, 1892
Serves 1
Forcemeat balls should accompany unstuffed joints.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2164. The excerpt below is the record exactly as published.
Veal, Roast. — Veal requires to be roasted carefully if it is to be nicely browned. It is always best to fasten a sheet of oUed or buttered paper over the joint. Hang it close to a clear tire, and at the end of twenty minutes draw it back and let it roast slowly till done enough. Baste with good dripping every quarter of an houi'. Twenty minutes before it is taken up remove the paper, dredge a Little fiour over the joint, and baste with fresh butter melted for the jDurpose in a spoon. Sprinkle a little salt over it five minutes before serving. Those joints which are not stuffed shoidd have forcemeat balls sent to table with them. Ham, bacon, tongue, or pickled pork should accompany roast veal. A little brown gravy should be poured over the joint, and a little more served in the tureen. Veal, Roast (a la Langucdociennc) . — Roast a joint of veal
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.