Leg of Veal

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (4)
  1. Let the fillet be cut large or small, as best suits the number of your company.
  2. The bone being taken out, fill the space with a fine stuffing, and let it be skewered quite round, and send the large side uppermost.
  3. When half roasted, if not before, put a paper over the fat, and observe to allow a sufficient time, and to put it a good distance from the fire, the meat being very solid.
  4. You may pot some of it.
Original Text
Leg of Veal. Let the fillet be cut large or small, as best suits the number of your company. The bone being taken out, fill the space with a fine stuffing, and let it be skewered quite round, and send the large side uppermost. When half roasted, if not before, put a paper over the fat, and observe to allow a sufficient time, and to put it a good distance from the fire, the meat being very solid. You may pot some of it.
Notes
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