Roast Breast of Veal is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of breast of veal that's dusted with flour, roasted and served with melted butter sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Breast of Veal.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
ROAST BREAST OF VEAL.
857. INGREDIENTS.—Veal; a little flour.
Mode.—Wash the veal, well wipe it, and dredge it with flour; put it down to a bright fire, not too near, as it should not be scorched. Baste it plentifully until done; dish it, pour over the meat some good melted butter, and send to table with it a piece of boiled bacon and a cut lemon.
Time.—From 1-1/2 to 2 hours.
Average cost, 8-1/2d. per lb. Sufficient for 5 or 6 persons.
Seasonable from March to October.
Modern Redaction
Ingredients:
1 breast of veal
flour for dusting
300ml melted butter, to serve
salt and freshly-ground black pepper, to taste
Method:
Season the breast of veal then dust with flour and place on a rack in a roasting tin. Transfer to an oven pre-heated to 220°C and roast for 30 minutes per kg, basting frequently with melted butter and then the pan juices during cooking (this keeps the breast moist).
Once done, remove the meat from the oven, cover loosely with foil and allow to rest for 20 minutes. Transfer to a serving plate then pour over the melted butter sauce and serve.
