Roasting Veal

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
For roasting veal
Instructions (10)
  1. Be careful to roast the veal to a fine brown.
  2. If a large joint, use a very good fire.
  3. If a small joint, use a pretty little brisk fire.
  4. If fillet or loin, paper the fat to lose as little of it as possible.
  5. Lay the fillet or loin some distance from the fire until it is soaked, then lay it near the fire.
  6. When you lay the fillet or loin down, baste it well with good butter.
  7. When the fillet or loin is near enough, baste it again and drudge it with a little flour.
  8. Roast the breast with the caul on until it is done.
  9. Skewer the sweetbread on the backside of the breast.
  10. When the breast is nigh enough, take off the caul, baste it, and drudge it with a little flour.
Original Text
As to veal; you must be careful to roast it of a fine brown; if a large joint, a very good fire. If a small joint, a pretty little brisk fire; if fillet or loin, be sure to paper the fat, that you lose as little of that as possible. Lay it some distance from the fire till it is soaked, then lay it near the fire. When you lay it down, baste it well with good butter, and when it is near enough, baste it again, and drudge it with a little flour. The breast you must roast with the caul on till it is enough; and skewer the sweetbread on the backside of the breast. When it is nigh enough, take off the caul, baste it, and drudge it with a little flour.
Notes
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