To roast a Breast of Veal otherways

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Parboil it, and lard it with small lard all over, or the one half with lard; and the other with lemon-peel, sage-leaves, or any kind of sweet herbs; spit it and roast it, and baste it with sweet butter, and being roasted, bread it with grated bread, flower, and salt; make sauce with gravy, juyce of oranges, and slicโ€™t lemons laid on it.