Roast Veal Loin Recipe
How do I cook a veal roast? Here's the answer, a recipe for roast veal loin.
Prepare roast veal loin the same as any roast, leaving in the kidney,
putting considerable salt around it. Make a dressing like the
turkey dressing recipe;
unroll the loin, put the stuffing well around the kidney, fold and
secure with several coils of white cotton twine wound around in
all directions; place in a dripping pan with the thick side down,
and put in a fairly hot oven, graduated after it commences to roast
to medium; in half an hour add a bit of hot water to the pan,
and baste often; in another half hour turn over the roast, and when
about finished dredge lightly with flour and baste with melted butter.
Prior to serving the veal roast carefully remove the twine.
A roast veal of four or five pounds will bake in about two hours cooking time. For
a gravy, skim off some of the fat if there is too much in the drippings;
dredge in some flour, stir until brown, add some hot water if necessary;
boil a couple of minutes, stir in such sweet herbs as fancied, and put
in a gravy boat. Serve with green peas and lemon jelly. Veal loin roast is very
lovely sliced cold for lunch, and Worcestershire or Chili sauce forms
a fine relish.