dinner
Breast of Veal, Stuffed and Roasted
From Cookery for every household, 1914
Serves 3
This joint may be braised instead of roasted.
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 Cookery for every household (1914) by Florence B. Jack, page 372. The excerpt below is the record exactly as published.
Breast of Veal, Stuffed and Roasted 3 to 4 lbs. breast of veal. I Rolls of bacon. Veal stuffing. | Tomato or brown sauce
Cook this with the app: pantry check, scaling, and the assistant.