Veau Rôti

Roast Veal

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Get a good piece of veal, bone it, tie it; add salt and pepper and cook well in the oven. The flesh should be absolutely white. Before cooking put in a spoonful of water and a teaspoonful of vinegar. Baste occasionally. Remove the string before serving and the fat from the gravy.