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Longe De Veau Rotie

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Longe De Veau Rotie

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

  1. Trim the loin neatly.

  2. Turn the flap under and fasten with a skewer.

  3. Cover with a second pan.

  4. Roast in a 300°F (150°C) oven for 20 minutes per pound.

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.

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