Roast Loin of Veal

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

Forcemeat

same forcemeat as for the fillet

Roasting

loin of veal ↝ Veal, loin, separable lean only, raw [Lamb, Veal, and Game Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
buttered paper ↝ Rice paper [Crackers, excludes saltines]

Serving suggestions

egg-sauce ↝ Egg, whole, raw [Eggs and omelets]
brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]

Instructions (10)

Make the same forcemeat as for the fillet.
Insert the forcemeat between the skin and the flesh just over the ends of the bones.
Separate the skin from the flank with a sharp knife, from the end to the place where the forcemeat is to be put.
Skewer down the flap securely.
Place the joint at a moderate distance from a sound fire.
Keep the joint constantly basted.
Be especially careful not to allow the kidney fat to burn.
To prevent the kidney fat from burning and to ensure the good appearance of the joint, fasten a buttered paper round the loin.
Remove the buttered paper about half an hour before the joint is taken from the fire.
When the veal is not papered, dredge it well with flour soon after it is laid to the fire.

Original Text

ROAST LOIN OF VEAL.

It is not usual to stuff a loin of veal, but we greatly recommend the practice, as an infinite improvement to the joint. Make the same forcemeat as for the fillet; and insert it between the skin and the flesh just over the ends of the bones. Skewer down the flap, place the joint at a moderate distance from a sound fire, keep it constantly basted, and be especially careful not to allow the kidney fat to burn: to prevent this, and to ensure the good appearance of the joint, a buttered paper is often fastened round the loin, and removed about half an hour before it is taken from the fire. It is the fashion in some counties to serve egg-sauce and brown gravy with roast loin, or breast of veal.

The cook will scarcely need to be told that she must separate the skin from the flank, with a sharp knife, quite from the end, to the place where the forcemeat is to be put, and then skewer the whole 218very securely. When the veal is not papered, dredge it well with flour soon after it is laid to the fire.

2 to 2-1/2 hours.

Notes

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