Skip to main content

Roast Breast of Veal

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 2 ingredients
Jump to recipe ↓

Roast Breast of Veal

Ingredients

Directions

  1. 857. INGREDIENTS.--Veal; a little flour.

  2. _Mode_.--Wash the veal, well wipe it, and dredge it with flour; put it down to a bright fire, not too near, as it should not be scorched. Baste it plentifully until done; dish it, pour over the meat some good melted butter, and send to table with it a piece of boiled bacon and a cut lemon.

  3. _Time_.--From 1-1/2 to 2 hours.

  4. _Average cost_, 8-1/2d. per lb. _Sufficient_ for 5 or 6 persons.

  5. _Seasonable_ from March to October.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes