Name: Roast Veal
Ingredients: salt; pepper

Roast Veal

A roast veal with a dressing of stale bread crumbs, grated onion, and bay leaves, baked in a hot oven.

From an old cookbook · modernised transcription

By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] · From a historical cookbook (Internet Archive) · 2 ingredients

Roast Veal

Ingredients

salt
pepper

Directions

Prepare

Have the butcher make some pockets, fill them with dressing made of stale bread crumbs.
Place the veal in a roaster, sprinkle with salt, pepper, and a small grated onion.
Place some bay leaves in the pan, fill the pan with boiling water.

Bake

Place in a hot oven and bake from three to four hours.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

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.