Loin of Veal, to roast

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
for roasting
for the dish under the veal
Instructions (7)
  1. Roast the loin of veal.
  2. Baste the veal with butter.
  3. Set a dish under your veal.
  4. Add vinegar, a few sage leaves, and a little rosemary and thyme to the dish.
  5. Let the gravy from the veal drip onto the herbs and vinegar.
  6. When the veal is roasted, let the herbs and gravy boil once or twice on the fire.
  7. Serve the gravy and herbs under the veal.
Original Text
Loin of Veal, to roast. Roast, and baste with butter; set a dish under your veal, with vinegar, a few sage leaves, and a little rosemary and thyme. Let the gravy drop on these, and, when the veal is roasted, let the herbs and gravy boil once or twice on the fire: serve it under the veal.
Notes
—