To Roast Veal in Pieces

Name: To Roast Veal in Pieces
Cuisine: Northern Europe
Ingredients: Wrap a piece of caul round each skewer and hang them on the hooks in a game roaster, and cook in front of the fire.; Arrange them on a metal skewer putting a slice of bacon the same size between each two pieces.; Serve with a good veal gravy or sauce.; Serve with a good veal gravy or sauce.; Cut some tender veal into squares the size of a hen’s egg, season with pepper and salt, some ground cloves and fennel seed.; Cut some tender veal into squares the size of a hen’s egg, season with pepper and salt, some ground cloves and fennel seed.; Cut some tender veal into squares the size of a hen’s egg, season with pepper and salt, some ground cloves and fennel seed.; Cut some tender veal into squares the size of a hen’s egg, season with pepper and salt, some ground cloves and fennel seed.; Cut some tender veal into squares the size of a hen’s egg, season with pepper and salt, some ground cloves and fennel seed.; Cut some tender veal into squares the size of a hen’s egg, season with pepper and salt, some ground cloves and fennel seed.; Cut some tender veal into squares the size of a hen’s egg, season with pepper and salt, some ground cloves and fennel seed.

Preparation info

Difficulty
Medium

Appears in

Good Things in England

By Florence White

Published 1932

About

Method

Cut some tender veal into squares the size of a hen’s egg, season with pepper and salt