Breast of Veal Stuffed

Ingredients

• a quart of bread crumbs
• a teaspoon heaping full of sweet marjoram
• half an one of sweet basil
• a small onion chopped fine
• a tablespoonful of chopped parsley
• half a saltspoon of grated lemon-peel
• the same of nutmeg
• a beaten egg
• a piece of butter the size of an egg

Method

1. 1

   Take out all the bones from the veal, simmer them for a broth.

2. 2

   Make a filling with bread crumbs, seasonings, and melted butter.

3. 3

   Spread over the veal, roll tightly, secure with strings, put in a stew-pan with broth, cover, baste frequently, and stew until tender.

4. 4

   Thicken the gravy with browned flour and serve.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 33. The excerpt below is the record exactly as published.

Breast of Veal Stuffed. Take out all the bones, put them in a stew-pan with oold water and simmer them for a broth ; make a filling of a quart of bread crumbs rubbed very fine, season with pepper and salt, a tea8poon heaping full of sweet marjoram, half an one of sweet basil, a small onion chopped fine, a tablespoonful of chopped parsley, half a saltspoon of grated lemon-peel, the same of nutmeg, a beaten egg, and a piece of butter the size of an egg

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