ROAST LOIN OF VEAL [35]

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Time: Cook: 120 min Total: 120 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

six pounds of the loin of veal ↝ Veal, loin, separable lean only, raw [Lamb, Veal, and Game Products]
veal stuffing ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
kidney fat ↝ Kidney [Liver and organ meats]
well-greased sheets of paper ↝ Rice paper [Crackers, excludes saltines]
good brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
nice fried potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]

Instructions (6)

Make an incision in the flap, and place some veal stuffing in it; wrap it round the kidney fat so as to secure it tightly.
Envelop the loin in well-greased sheets of paper.
Roast before a moderate fire for two hours.
Baste it very often.
Dish and pour some good brown gravy over it.
Garnish with some nice fried potatoes.

Original Text

ROAST LOIN OF VEAL.

Take six pounds of the loin of veal; make an incision in the flap, and place some veal stuffing in it; wrap it round the kidney fat so as to secure it tightly. Envelop the loin in well-greased sheets of paper. Roast before a moderate fire for two hours. Baste it very often. Dish and pour some good brown gravy over it. Garnish with some nice fried potatoes.

[35]

Notes

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