Roast Veal

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Take a thick piece of veal from the upper part of the leg, dredge with salt and pepper, ginger and flour. Put in dripping pan in a very hot oven, with three tablespoons of beef or poultry drippings. When the meat is all browned over baste with the fat and reduce the heat; add a little water and baste often until tender.