Loin of Veal, with Gravy
Ingredients
Directions
Choose a white and fatty loin of veal.
Roast the veal carefully until cooked through.
Serve the roasted veal with consomme.
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
- Loin of veal
- Forms the main body of the dish; its fat content keeps the meat moist and tender as it roasts.
The step that matters
Roast the veal carefully until cooked through. Veal loin is lean and dries out quickly when overcooked, so gentle roasting and stopping at the point of doneness keeps it juicy. Cooking it fully ensures it is safe to eat.
“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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