No. 849 — Ordinary Oven-Roasted Veal on a Baking Sheet

Take a hindquarter of veal or 3–4 Russian pounds from a thick piece of the flesh. As described in the original introductory note, rinse, first soak in clean water, salted water or milk, wash again, dry and rub with salt.

Place on a baking sheet supported by small birch splinters and roast in the oven as described in that note.

Serve with fried potatoes or potato croquettes, No. 628; lettuce; shredded fresh cabbage salad; sauerkraut; fresh or salted cucumbers; pickled beetroot; or other pickled salads from the cookbook's salad section.

The author gives several ways to use the leftover roast:

a) After roasting an entire hindquarter for six to eight people, serve some cold the next day for breakfast, with sauce No. 176.

b) Alternatively make little veal tartines.

c) For a second course at dinner, cut the leftover roast into slices and fry briefly in a spoonful of table butter. Add the jellied roasting juices, finely chopped green onion and ½–1 glass of very fresh sour cream. Bring once to the boil, sprinkle with dill and serve at once; the sour cream may also be served separately.

d) On the second or third day, slice the leftover veal and place in a buttered tin or nickel-plated sauté dish dusted with breadcrumbs, layering with green onion. Cover with grated bread, pieces of butter and a glass of sour cream; put into the oven fifteen minutes before serving.

e) Alternatively layer the slices with milk or cream béchamel, sprinkle with grated cheese and bake.

f) Use the leftover caul fat to prepare a salnik (a dish wrapped in caul fat).

g) Use the roast veal bones to prepare a ragout sauce, ragout soup, potato purée soup or rassolnik (pickle soup).