Veal Roast with Tomatoes

Ingredients

• Wash a fresh tender roast of veal weighing about 4 lb
• 2 teaspoons salt
• y2 teaspoon pepper
• Dredge with flour on both sides
• 1 pint of tomatoes, peeled and sliced
• 2 onions
• 2 sprigs parsley chopped fine
• two or three whole green peppers

Method

1. 1

   Lard the roast, sprinkle with salt and pepper, dredge with flour, and roast in a deep baking pan with boiling water for 1 hour, basting every 10 minutes.

2. 2

   Turn the roast, spread with tomatoes, onions, parsley, and green peppers.

3. 3

   Baste for another hour, adding boiling water if needed.

Nutrition per serving

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 12. The excerpt below is the record exactly as published.

Veal Roast with Tomatoes. A famous Southern Dish. Wash a fresh tender roast of veal weighing about 4 lb. Lard it well and sprinkle with 2 teaspoons salt and y2 teaspoon pepper. Dredge with flour on both sides; lay in a rather small deep baking pan with boil- ing water enough to nearly cover it and roast for 1 hour, basting with gravy every ten minutes . Then turn on other side and spread over the roast 1 pint of toma- toes, peeled and sliced, 2 onions, 2 sprigs parsley chop- ped fine, and two or three whole green peppers

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