Roast Loin of Veal is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a loin of veal that's stuffed with veal forcemeat, roasted and served with brown gravy or melted butter sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Loin of Veal.
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This is a classic recipe for a Victorian version of Roast Loin of Veal that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 404.—ROAST LOIN OF VEAL.
Order a best end loin of veal, weighing about eight pounds, with a fair proportion of the skirt on; trim it square, and placing some veal-stuffing in an incision made for that purpose in the flap or skirt, wrap it round the kidney fat so as to secure it tightly with skewers and string; envelope the loin in well-greased sheets of clean paper secured with string; spit it, and roast it before a moderate fire for about two hours; when done, dish it up, and pour either some clear brown gravy, or some melted butter sauce coloured with a few spoonfuls of mushroom catsup over it, and serve separate1y—either a ham, or tongue, Bath chap, or some bacon garnished with some sort of vegetable.
Take the meat and trim neatly. Make a pocket near the skirt and stuff with the veal forcemeat. Fold the skirt piece over then enclose in caul fat and attach securely with string and skewers.
Place on a rack in a roasting tin and cover with foil. Transfer to an oven pre-heated to 200°C and roast for about 120 minutes, or until the meat is done to your liking.
Remove the meat from the oven and arrange on a serving dish. Pour over the sauce, garnish with vegetables and accompany with ham, tongue, Bath chaps or bacon.
