Loin of Veal, to roast with herbs

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 (22)

for marinating the veal

Lard the fillet of a loin of veal ↝ Veal, loin, separable lean only, raw [Lamb, Veal, and Game Products]
parsley ↝ Parsley, raw [Not included in a food category]
scallions
a little fennel ↝ Fennel, bulb, raw [Vegetables and Vegetable Products]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a laurel-leaf
thyme ↝ Thyme, fresh [Spices and Herbs]
basil ↝ Basil, raw [Not included in a food category]
two shalots
salt ↝ Salt, table, iodized [Spices and Herbs]
whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little sweet oil

for wrapping and roasting

two sheets of white paper well buttered ↝ Rice paper [Crackers, excludes saltines]

for the sauce

a little gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
two spoonfuls of verjuice
salt ↝ Salt, table, iodized [Spices and Herbs]
whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a bit of butter, about as big as a walnut, rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

for browning the veal

a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
grated bread ↝ Bread, vegetable [Yeast breads]

Instructions (10)

Lard the fillet of a loin of veal.
Put it into an earthen pan.
Steep it three hours with parsley, scallions, a little fennel, mushrooms, a laurel-leaf, thyme, basil, and two shalots, the whole shred very fine, salt, whole pepper, a little grated nutmeg, and a little sweet oil.
When it has taken the flavour of the herbs, put it upon the spit, with all its seasoning, wrapt in two sheets of white paper well buttered.
Tie it carefully so as to prevent the herbs falling out.
Roast it at a very slow fire.
When it is done take off the paper.
With a knife pick off all the bits of herbs that stick to the meat and paper, and put them into a stewpan, with a little gravy, two spoonfuls of verjuice, salt, whole pepper, and a bit of butter, about as big as a walnut, rolled in flour.
Before you thicken the sauce, melt a little butter; mix it with the yolk of an egg, and rub the outside of the veal, which should then be covered with grated bread, and browned with a salamander.
Serve it up with a good sauce under, but not poured over so as to disturb the meat.

Original Text

Loin of Veal, to roast with herbs.

Lard the fillet of a loin of veal; put it into an earthen pan; steep it three hours with parsley, scallions, a little fennel, mushrooms, a laurel-leaf, thyme, basil, and two shalots, the whole shred very fine, salt, whole pepper, a little grated nutmeg, and a little sweet oil. When it has taken the flavour of the herbs, put it upon the spit, with all its seasoning, wrapt in two sheets of white paper well buttered; tie it carefully so as to prevent the herbs falling out, and roast it at a very slow fire. When it is done take off the paper, and with a knife pick off all the bits of herbs that stick to the meat and paper, and put them into a stewpan, with a little gravy, two spoonfuls of verjuice, salt, whole pepper, and a bit of butter, about as big as a walnut, rolled in flour. Before you thicken the sauce, melt a little butter; mix it with the yolk of an egg, and rub the outside of the veal, which should then be covered with grated bread, and browned with a salamander. Serve it up with a good sauce under, but not poured over so as to disturb the meat.

Notes

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