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Classic
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page 117
II. VEAL.
NOTE.--A good roast can only be expected if the meat is continually basted;
adding water or meat broth must be absolutely avoided, neither must the meat be
pounded--veal is too tender for pounding and it only makes it stringy. A perfect
roast should be finished with sweet or sour cream, but this must be added not
sooner than l/2 hour before serving.
62. Roast Leg or Loin of Veal. After preparing the veal for the stove, heat
plenty of butter in the pan and if you have any nice fat pork handy, put in a
few slices and on these the veal with the round part to the top. Put it into a
hot oven and roast it for 1 1/2 hours with a strong fire at first, which should
gradually decrease; baste often but do not turn the roast. A small roast should
not be kept in the oven longer than 1 1/4 hours, otherwise it will become soft
and dry; to prevent the gravy from becoming dark or scorching, put in a piece of
butter occasionally.
The gravy will receive a nice amber color and be improved in taste by the
addition of 1-2 cupfuls of cream. After the roast has been taken out of the pan
pour in the cream, let it turn to a rich yellow color, stir up everything
remaining in the pan with boiling water and let it cook for a few minutes longer
to a rather thin gravy; the cream will give it the proper consistency. Should
you have no cream a half tablespoonful of flour may be browned with the roast
and add some weak broth or water to make the gravy, which should always be
strained before it is served.
If the gravy is to be seasoned with mushrooms, they should be stewed in butter
quickly and then added to the gravy.
63. Roast Neck of Veal. Take the best end of the neck of a calf, cut off the
ribs on both sides to half their length and take put the kidneys, peel off the
skin and lard the meat like a hare; roast in the oven with a medium fire, with
plenty of fat pork and butter, from 1-1/2 hours until done. Salt is not
sprinkled over the meat until it has been in the oven for 3/4 of an hour. When
nearly done cover the roast with thick sour cream.
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