Saddle of Veal

(Recipe #55, page 89)

Take the saddle from the leg to the breast; cut of the ribs on both sides to half their length and reserve the kidneys. Skin and lard the saddle like a hare and roast it in a moderate oven with plenty of pork fat and butter; it will be done in 1–1½ hours.

Translated by David Green.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s