Grenadines of Veal

A historical recipe from Luncheons, by Mary Ronald (1902).

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A historical recipe

Luncheons: A Cook's Picture Book, by Mary Ronald (1902). Project Gutenberg eBook #57896.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Cut a thin veal cutlet into small pieces and tie the pieces into rounds about two inches in diameter.
Lard them.
Put them in a baking-pan with a few trimmings of the larding pork, a sliced onion, and enough stock to half cover them.
Place them in the oven and cook until the stock has fallen to a glaze.
Baste them frequently so they will be well glazed.
Arrange them on a dish and pour around them a sauce made from the drippings in the pan, as follows: Add a little stock or water to the pan and a little browned flour, if necessary, to thicken it.
Then strain it.
A little ham cut into thin strips an inch long improves the sauce.