Roast a Breast of Veal
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- 1 breast of veal
- melted butter
- 1 lemon
- forcemeat balls (No. 1, Chapter VIII)
- flour
Instructions
- Secure the caul over the joint with skewers.
- Place the veal at a moderate distance from a brisk fire.
- Baste it constantly throughout cooking.
- After about an hour and a quarter, remove the caul.
- Flour the joint and allow it to brown for the final 15 minutes.
- Transfer to a serving dish and pour melted butter over it.
- Serve with cut lemon and the usual accompaniments to veal.
- Garnish with fried forcemeat balls if desired.