{"id":6907,"slug":"roast-veal","title":"ROAST VEAL","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["shoulder or breast of veal","salt","a very little ground ginger","flour","slices of onion","a few tablespoons of goose-fat or drippings"],"ingredients_norm":["shoulder or breast of veal","salt","little ground ginger","flour","onion","few tablespoons of goose fat or dripping"],"steps":["Wash and then dry.","Rub it well with salt, a very little ground ginger, and dredge it well with flour.","Lay in roasting-pan and put slices of onion on top with a few tablespoons of goose-fat or drippings.","Cover tightly and roast, allowing twenty minutes to the pound and baste frequently.","Veal must be well done. When cold it slices up as nicely as turkey."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w24:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"29148ac9937df991533e5854a5852fde14898b11435be98669036aaa79e563f2","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/roast-veal"}