Breast of Teal

Ingredients

• a breast of veal
• 1 tablespoonf ul seasoning salt
• y^ pound of boiled tongue
• ys cupful fine-cut mushrooms
• 2 fine-sliced onions
• 1 sliced carrot
• 12 whole peppers
• 4 ounces salt pork

Method

1. 1

   Remove bones from the breast, season, and cover the inner part with forcemeat.

2. 2

   Lay boiled tongue and mushrooms over it, roll up, and secure with strings and skewers.

3. 3

   Place bones and trimmings in a roasting pan, add onions, carrot, and peppers, then place the veal on top.

4. 4

   Add sufficient water or stock, cover, and cook slowly for about 2 hours.

5. 5

   When ready, strain the broth, reduce it, and pour over the veal before roasting for a glaze.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 186. The excerpt below is the record exactly as published.

Breast of Teal & PAUemande.— Have a breast of veal prepared by the butcher for filling; season with 1 tablespoonful seasoning salt, stuff the breast either with a veal or sausage force- meat, and sew it up ; then lay it in a roasting pan, spread 2 ounces butter over the top, lay 3 thin slices of larding pork underneath the veal, set it in a hot oven and roast till the meat has obtained a nice brown, basting it often with its own gravy, then add 1 cupful boil- 278 MBATa ing water or white broth, continae to roast and baste till the meat is done, which will take for a small breast lYi hour, for a large one 2 hours ; 10 minutes before the veal is taken from the oven, add Y^ cupful sour cream ; a few minutes before serying, lay the meat on a warm dish, remove the fat from grayj, mix 1 tablespoonf ul corn- starch with 1 gill of cold water, add it to the gravy, stir and cook a few minutes ; add sufficient boiling water or broth to make a pint of sauce, cook 3 minutes ; then strain, pour 2 spoonfuls sauce over the meat, and serve the remainder in a sauce bowl. Breast of Teal. — Remove all the bones from a breast of veal, wipe the meat off with a damp towel, season with 1 tablespoonf ul seasoning salt. Lay the breast on a table, cover the inner part with veal forcemeat 1 inch in thickness ; cut y^ pound of boiled tongue into finger-thick strips, lay them y, inch apart over the forcemeat, and, if handy, sprinkle over ys cupful fine-cut mushrooms ; then roll up the breast of veal carefully, and secure its shape by tying it with strings ; fasten with skewers over the ends large thin slices of larding pork to prevent the forcemeat from escaping. Put the bones and trimmings in an oval-shaped roasting pan with cover, add 2 fine-sliced onions, 1 sliced carrot, a bouquet, 12 whole peppers, 4 ounces salt pork

Cook this with the app: pantry check, scaling, and the assistant.