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Spanish Roast Veal

A historical recipe from 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908).

A historical recipe

365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Project Gutenberg eBook #10011.

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

Source and licence

From 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Digitised by Project Gutenberg, eBook #10011 (https://www.gutenberg.org/ebooks/10011). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Season a 6-pound veal-roast with salt and pepper and rub well with butter;
  2. put in the dripping-pan with one large sliced onion, 1 bay-leaf, 2 sprigs of parsley and 2 of thyme and sage.
  3. Add 1/2 teaspoonful each of cloves, allspice and mace.
  4. Pour in 1 cup of hot water and the juice of a lemon and dredge with flour;
  5. add a tablespoonful of butter.
  6. Let bake until brown and tender.
  7. Baste often with the sauce and serve.