Roast Veal
Origin: Hartford, Connecticut
Source: Amelia Simmons, 1796
Ingredients
- 15 pound veal
- green parsley
- lemon
Instructions
- Wrap the veal, especially the fat parts, in paper to keep it from scorching.
- Set it some distance from the fire at first so it heats gently.
- Baste it well throughout.
- Roast a 15-pound piece about one and a quarter hours.
- Garnish with green parsley and sliced lemon.