Roast Breast of Veal

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 5.0 – 6.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

Veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]

to serve with

some good melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a piece of boiled bacon ↝ Beef, bacon, cooked [Bacon]
a cut lemon ↝ Lemon, raw [Citrus fruits]

Instructions (4)

Wash the veal, well wipe it, and dredge it with flour.
Put it down to a bright fire, not too near, as it should not be scorched.
Baste it plentifully until done.
Dish it, pour over the meat some good melted butter, and send to table with it a piece of boiled bacon and a cut lemon.

Original Text

ROAST BREAST OF VEAL.

[Illustration: BREAST OF VEAL.]

857. INGREDIENTS.—Veal; a little flour.

Mode.—Wash the veal, well wipe it, and dredge it with flour; put it down to a bright fire, not too near, as it should not be scorched. Baste it plentifully until done; dish it, pour over the meat some good melted butter, and send to table with it a piece of boiled bacon and a cut lemon.

Time.—From 1-1/2 to 2 hours.

Average cost, 8-1/2d. per lb. Sufficient for 5 or 6 persons.

Seasonable from March to October.

Notes

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