Recipes > Meat > Veal > Roast Veal > Loin of Veal, to roast

Loin of Veal, to roast

Instructions

Roast, and baste with butter; set a dish under your veal, with vinegar, a few sage leaves, and a little rosemary and thyme. Let the gravy drop on these, and, when the veal is roasted, let the herbs and gravy boil once or twice on the fire: serve it under the veal.

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Source

The Lady's Own Cookery Book (1844).