Veal (No. 33)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (5)
  1. Veal requires particular care to roast it a nice brown.
  2. Let the fire be the same as for beef; a sound large fire for a large joint, and a brisker for a smaller; put it at some distance from the fire to soak thoroughly, and then draw it near to finish it brown.
  3. When first laid down, it is to be basted; baste it again occasionally.
  4. When the veal is on the dish, pour over it half a pint of melted butter (No. 256): if you have a little brown gravy by you, add that to the butter (No. 326).
  5. With those joints which are not stuffed, send up forcemeat (No. 374, or No. 375) in balls, or rolled into sausages, as garnish to the dish, or fried pork sausages (No. 87); bacon (No. 13, or No. 526, or No. 527), and greens, are also always expected with veal.
Original Text
VEAL.—(No. 33.) Veal requires particular care to roast it a nice brown. Let the fire be the same as for beef; a sound large fire for a large joint, and a brisker for a smaller; put it at some distance from the fire to soak thoroughly, and then draw it near to finish it brown. When first laid down, it is to be basted; baste it again occasionally. When the veal is on the dish, pour over it half a pint of melted butter (No. 256): if you have a little brown gravy by you, add that to the butter (No. 326). With those joints which are not stuffed, send up forcemeat (No. 374, or No. 375) in balls, or rolled into sausages, as garnish to the dish, or fried pork sausages (No. 87); bacon (No. 13, or No. 526, or No. 527), and greens, are also always expected with veal.
Notes
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