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Roast loin of veal with kidney

A larded 3–4 kg loin of veal roasted in a hot oven for about 1½ hours with boiling water added along the way, and a sauce of browned butter, flour, pan juices and cream. From Erken's Stor kokebok (1949), p. 230.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 230 (falt i det fri)

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About the dish

The book gives the French name «longe de veau» in brackets, in keeping with the French-inspired style of the meat chapters.

How to make it

  1. 1

    Prepare the roast

    Wash the meat well and dry it. Lard it with the pork, rub with salt and lay small pieces of cold butter on top.

  2. 2

    Roast

    Place in a hot oven. Baste now and then with the fat that melts from the roast. After half an hour pour over the boiling water little by little. Allow about 1½ hours for roasting.

  3. 3

    Sauce

    Brown 80 g butter well with the flour. Thin with the juices from the roast, add a little colouring and stir in cold cream just before serving.

  4. 4

    Serve

    Serve the roast with fried potatoes, salad, compote or fried onions.

Changes from the original

«Dryppes av og til» is rendered as basting the roast. The cream quantity reads «i dl.» in the original and is taken as 1 dl. The amount of flour is not given.

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Frequently asked questions

How long should the loin roast?
Allow about 1½ hours, pouring over the boiling water after half an hour.
What is served with it?
Fried potatoes, salad, compote or fried onions, and the sauce.

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