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Veal To Roast

(Meats And Vegetables.) - (The Lady's Own Cookery Book)

Veal will take a quarter of an hour to a pound: paper the fat of the

loin and fillet; stuff the fillet and shoulder with the following

ingredients: a quarter of a pound of suet, chopped fine, parsley, and

sweet-herbs chopped, grated bread, lemon-peel, pepper, salt, nutmeg, and

yolk of egg; butter may supply the want of suet. Roast the breast with

the caul on it till almost done; take it off, flour and baste it. Veal

requires to be more done than beef. For sauce use salad pickles,

brocoli, cucumbers, raw or stewed, French beans, peas, cauliflower,

celery, raw or stewed.

Other Recipes

Loin Of Veal To Roast

Roast, and baste with butter; set a dish under your veal, with vinegar,

a few sage leaves, and a little rosemary and thyme. Let the gravy drop

on these, and, when the veal is roasted, let the herbs and gravy boil

once or twice on the fire: serve it under the veal.

Other Recipes

Loin Of Veal To Roast With Herbs

Lard the fillet of a loin of veal; put it into an earthen pan; steep it

three hours with parsley, scallions, a little fennel, mushrooms, a

laurel-leaf, thyme, basil, and two shalots, the whole shred very fine,

salt, whole pepper, a little grated nutmeg, and a little sweet oil. When

it has taken the flavour of the herbs, put it upon the spit, with all

its seasoning, wrapt in two sheets of white paper well buttered; tie it

carefully so as to prevent the herbs falling out, and roast it at a very

slow fire. When it is done take off the paper, and with a knife pick off

all the bits of herbs that stick to the meat and paper, and put them

into a stewpan, with a little gravy, two spoonfuls of verjuice, salt,

whole pepper, and a bit of butter, about as big as a walnut, rolled in

flour. Before you thicken the sauce, melt a little butter; mix it with

the yolk of an egg, and rub the outside of the veal, which should then

be covered with grated bread, and browned with a salamander. Serve it up

with a good sauce under, but not poured over so as to disturb the meat.

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