Braised and Stuffed Saddle of Veal
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 48. The excerpt below is the record exactly as published.
BRAISED AND STUFFED SADDLE OF VEAL X) RAISE the saddle and when it is ready put it on a dish. Draw a line within half an inch of its extreme edge on either side and ends, pressing the point of a small knife along the meat in doing so. Remove the fillets from the joint, severing them from the bone with care. Cut the fillets in regular collops, keeping the knife rather at a slant. In the double cavity left by the fillets spread a few tablespoonfuls of Bechamel sauce, seasoned with paprika ; return the colloped fillets to their respective places in the joint, reconstructing them in suchwise as to make them appear untouched, and between each collop pour one half tablespoon- ful of Bechamel sauce, laying in also two slices of truffle
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