I tried my hand at Mrs. Beeton's Roast Loin of Veal this week, and I must say, it was a journey back in time with a few surprises along the way. The process of papering the kidney fat and rolling the flap to create a neat shape was a delightful bit of old-school butchery that I haven't attempted before. The skewering technique worked like a charm, keeping everything in place while it roasted. I found that the basting was key to achieving that gorgeous brown colour on the kidney. I was surprised by how much the forcemeat balls elevated the dish — they added a wonderful texture and depth of flavor. This recipe is perfect for the weeknight cook who wants to impress with a bit of vintage flair. Just be sure to plan ahead, as the roasting time can vary depending on the size of the loin. My final dish was served with slices of lemon, and I opted for pickled pork as a side — a true throwback that complemented the veal beautifully.