Stuffed Veal
Ingredients
Directions
Prepare
Remove the bone from a shoulder of veal.
Replace the bone with sliced onion, salt, and pepper.
Dredge the veal with flour.
Roast
Baste the veal with the drippings in the pan.
Bake for 20 minutes per pound.
Gravy and serve
Make a gravy by dredging a heaping tablespoon of flour into the pan after removing the meat, then add boiling water.
Serve the veal with potatoes around the platter.
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. See the original page.
Explore the science
What each ingredient does
- Veal (in the method)
- Forms the main body of the dish, becoming tender and juicy as it roasts.
- Drippings
- Basting fat that adds moisture and browning to the surface of the veal.
- Flour (in the method)
- Dredged on the veal to help form a browned crust, and used to thicken the gravy.
- Onion (in the method)
- Stuffed into the bone cavity, where it adds aroma and flavour to the meat.
The step that matters
Bake for 20 minutes per pound. Veal is lean, so baking it too long dries out the meat. Basting with drippings during roasting helps keep the surface moist and browned.
“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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