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To Roast a Loin of Veal

A loin of veal roasted in a tin kitchen before the fire, basted, and dredged with flour.

From an old cookbook · modernised transcription
By Hodgson, Mary, fl. 1855 · From a historical cookbook (Internet Archive) · 3 ingredients
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To Roast a Loin of Veal

Ingredients

Directions

  1. Wash it well.

  2. Put it in a tin kitchen some distance from the fire.

  3. When it is hot through, place it nearer to the fire.

  4. Baste it well.

  5. When nearly done, dredge it with flour.

  6. Add pepper and salt.

  7. The time it takes to cook will depend on the size of the loin.

  8. Put half a pint of water in the tin kitchen when you set it to the fire.

  9. Garnish the dish with sliced.

By Hodgson, Mary, fl. 1855. 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.

Explore the science

What each ingredient does

Flour (in the method)
Dredging coats the surface, helping form a light crust and browning.

“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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