Reference > Farmer's Cookbook > VEAL > Roast Veal
  English Meat Pie Fricandeau of Veal  
CONTENTS · BIBLIOGRAPHIC RECORD

Roast Veal

The leg, cushion (thickest part of leg), and loin, are suitable pieces for roasting. When leg is to be used, it should be boned at market. Wipe meat, sprinkle with salt and pepper, stuff, and sew in shape. Place on rack in dripping-pan, dredge meat and bottom of pan with flour, and place around meat strips of fat salt pork. Bake three or four hours in moderate oven, basting every fifteen minutes with one-third cup butter melted in one-half cup boiling water, until used, then baste with fat in pan. Serve with brown gravy.


CONTENTS · BIBLIOGRAPHIC RECORD
  English Meat Pie Fricandeau of Veal  
 
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