To broil a Leg of Veal

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Cut it into rowls, or round the leg in slices as thick as ones finger, lard them or not, then broil them softly on embers, and make sauce with beaten butter, gravy, and juyce of orange.