Breast of Veal

Ingredients

• Remove the bones from the breast of veal
• spread with a thick layer of sausage meat
• mixed with some bread crumbs
• and 3 eggs
• salt
• pepper

Method

1. 1

   Flatten with a rolling pin, roll the meat and tie with a tape string.

2. 2

   Bake in a moderate oven and baste often, cook until done.

3. 3

   Remove the string and put on a hot dish, garnish with slices of lemon.

Nutrition per serving

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 37. The excerpt below is the record exactly as published.

Breast of Veal. Eemove the bones, spread the meat on a board, flatten with a rolling pin, and. spread with a thick layer of sausage meat, mixed with some bread crumbs, herbs and 3 eggs, then roll the meat and tie with a tape string. Bake in a moderate oven and baste often, cook until done. Eemove the string and put on a hot dish, garnish with slices of lemon, serve with a brown gravy. VealBi Slices of veal from the loin, cut very thin; remove the bone, skin and fat, and pound until % of an inch thick, trim into pieces, 2% by 4 inches. Chop the trimmings fine, with 1 square inch of fat salt pork, for each bird. Add half as much fine cracker crumbs as you have meat ; season highly with salt, pepper

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