Loin of Veal à La Portugaise

Lombo De Vitela Á Portuguesa

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

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Place the loin of veal in a deep dish with white wine, a clove of garlic, and season with salt and pepper. Let it stand for several hours in this marinade, turning it frequently. Remove the garlic and half of the wine, brush the joint with melted butter and lard, and roast, basting frequently with the sauce.