589. ROAST LOIN OF VEAL, A L'ANGLAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 150 min Total: 150 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (2)
  1. Order a loin of veal to be cut without the chump end, and with the skirt left on; trim it neatly, and placing the veal stuffing (No. 662) in an incision made in the flap part for that purpose, wrap the flap, or skirt-piece round tight, so as to secure the kidney-fat; fasten it with skewers and string, cover it with two sheets of buttered paper, to be tied on with string, and place the loin of veal in a candle-spit to roast; or a common spit may be used.
  2. If the loin of veal be of the usual size, weighing about 10 lbs., it will require about two hours and a half to roast it; when nearly done, take off the paper, shake some flour over it with a dredging-box, and afterwards froth it over with 1/2oz. of fresh butter previously put to melt in a spoon, in the dripping-pan, before the fire; as soon as the veal has acquired a fine light colour, and the butter and flour have frothed up, take it off the spit and dish it up; pour some brown melted butter under it (No. 82), and send to table.
Original Text
589. ROAST LOIN OF VEAL, A L'ANGLAISE. ORDER a loin of veal to be cut without the chump end, and with the skirt left on; trim it neatly, and placing the veal stuffing (No. 662) in an incision made in the flap part for that purpose, wrap the flap, or skirt-piece round tight, so as to secure the kidney-fat; fasten it with skewers and string, cover it with two sheets of buttered paper, to be tied on with string, and place the loin of veal in a candle-spit to roast; or a common spit may be used. If the loin of veal be of the usual size, weighing about 10 lbs., it will require about two hours and a half to roast it; when nearly done, take off the paper, shake some flour over it with a dredging-box, and afterwards froth it over with 1/2oz. of fresh butter previously put to melt in a spoon, in the dripping-pan, before the fire; as soon as the veal has acquired a fine light colour, and the butter and flour have frothed up, take it off the spit and dish it up; pour some brown melted butter under it (No. 82), and send to table.
Notes
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