To broil a chine of Veal

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Cut it in three or four pieces, lard them (or not) with small lard, season them with salt and broil them on a soft fire with some branches of sage and rosemary between the gridiron and the chine; being broilโ€™d, serve it with gravy, beaten butter, and juyce of lemon or orange.