Veau Rôti
Ingredients
Directions
Prepare the loin
For the loin, remove excess fat and bones, keeping the kidney inside.
Roll the meat and tie it.
Skewer the meat and roast for 2 hours over low, even heat, basting every 15 minutes.
Strain the juices, remove excess fat, and sprinkle with salt before serving.
Prepare the rack
For the rack, saw the rib bones halfway and remove the spine, leaving 5 cm of rib bone.
Roll the meat and tie it, then skewer.
Cook for 1.5 hours over moderate heat, sprinkling with salt 5 minutes before serving.
Strain and remove excess fat from the juices.
Prepare the shoulder
For the shoulder, fully debone the meat and tie it to restore its shape, following the same method as for the loin and rack.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Veal loin
- Its kidney, kept inside, adds richness and flavour as the meat roasts.
- Veal rack
- Rib bones and fat help keep the meat moist and flavourful during slow roasting.
- Veal shoulder
- Tying after deboning restores a compact shape so the meat cooks evenly.
The step that matters
Basting the loin every 15 minutes. Regular basting moistens the surface and carries juices back over the meat, helping it stay juicy and browning evenly over the two-hour roast.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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