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 (17)

stuffing

a quarter of a pound of suet, chopped fine ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
parsley, and sweet-herbs chopped ↝ Parsley, raw [Not included in a food category]
parsley, and sweet-herbs chopped ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
grated bread ↝ Bread, vegetable [Yeast breads]
lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
yolk of egg ↝ Egg, yolk only, raw [Eggs and omelets]

alternative for suet

butter may supply the want of suet ↝ Butter, stick, unsalted [Dairy and Egg Products]

sauce

salad pickles ↝ Radishes, pickled [Olives, pickles, pickled vegetables]
brocoli ↝ Broccoli, raw [Vegetables and Vegetable Products]
cucumbers, raw or stewed ↝ Cucumber, raw [Other vegetables and combinations]
French beans ↝ Beans, french, mature seeds, raw [Legumes and Legume Products]
peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
cauliflower ↝ Cauliflower, raw [Vegetables and Vegetable Products]
celery, raw or stewed ↝ Celery, raw [Vegetables and Vegetable Products]

Instructions (4)

Veal will take a quarter of an hour to a pound: paper the fat of the loin and fillet; stuff the fillet and shoulder with the following ingredients: a quarter of a pound of suet, chopped fine, parsley, and sweet-herbs chopped, grated bread, lemon-peel, pepper, salt, nutmeg, and yolk of egg; butter may supply the want of suet.
Roast the breast with the caul on it till almost done; take it off, flour and baste it.
Veal requires to be more done than beef.
For sauce use salad pickles, brocoli, cucumbers, raw or stewed, French beans, peas, cauliflower, celery, raw or stewed.

Original Text

Veal, to roast.

Veal will take a quarter of an hour to a pound: paper the fat of the loin and fillet; stuff the fillet and shoulder with the following ingredients: a quarter of a pound of suet, chopped fine, parsley, and sweet-herbs chopped, grated bread, lemon-peel, pepper, salt, nutmeg, and yolk of egg; butter may supply the want of suet. Roast the breast with the caul on it till almost done; take it off, flour and baste it. Veal requires to be more done than beef. For sauce use salad pickles, brocoli, cucumbers, raw or stewed, French beans, peas, cauliflower, celery, raw or stewed.

Notes

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