Breast of Veal (Braised)

Ingredients

• Boned breast of veal
• forcemeat (No. 2. See under Sauces, &c.)
• vegetables

Method

1. 1

   Fill with forcemeat, roll, and sew nicely up, keeping in all mixture.

2. 2

   Place in saucepan with cold water and vegetables.

3. 3

   When ready, in about 2 hours, take meat out and brown in oven for a little.

4. 4

   Then place on dish, pouring round it gravy of 0.5 pint of stock, in which veal was stewed, to which a little browning is added.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 41. The excerpt below is the record exactly as published.

Breast of Veal (Braised). Bon© breast of veal. Fill with forcemeat (No. 2. See under Sauces,. &c.). Roll, and sew nicely up, keeping in all mixture. Place in saucepan with cold water and vegetables

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