Collared Veal

Ingredients

• Breast of veal
• chopped herbs
• Mace, pepper and salt
• Slices of cooked beetroot
• Smoked tongue or smoked beef
• Chopped parsley
• Hard-boiled eggs

Method

1. 1

   Remove bones and gristle from veal, season well with herbs, mace, pepper, and salt.

2. 2

   Lay smoked tongue or beef, beetroot slices, parsley, and yolks of hard-boiled eggs on the seasoning.

3. 3

   Roll the meat, sew it up, and bind with tape.

4. 4

   Simmer for about 2½ hours in stock, serve with gravy, or cool and glaze for serving cold.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 31. The excerpt below is the record exactly as published.

Mace, pepper and salt. Slices of cooked beetroot. Remove the bones and gristle COLLARED VEAL. Venn Farci. Smoked tongue or smoked beef. Chopped parsley. Hard-boiled eggs, from a breast of veal, season well with chopped herbs, mace, pepper, and salt. Then lay on this seasoning some slices of smoked tongue or beef, slices of cooked beetroot

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