Roast Breast of Teal & PAUemande

Ingredients

• a breast of veal
• 1 tablespoonful seasoning salt
• 2 ounces butter
• 3 thin slices of larding pork
• 1 cupful boiling water
• Y^ cupful sour cream
• 1 tablespoonf ul cornstarch
• 1 gill of cold water

Method

1. 1

   Prepare the breast by seasoning and stuffing it, then sew it up.

2. 2

   Place in a roasting pan, spread butter over the top, and roast until brown, basting often.

3. 3

   Add boiling water and continue roasting until done.

4. 4

   Ten minutes before serving, add sour cream.

5. 5

   Prepare the sauce by mixing cornstarch with cold water, adding it to the gravy, and cooking.

6. 6

   Strain and serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 185. The excerpt below is the record exactly as published.

1 cupful boiling water or white broth, roast and baste 30 minutes longer ; then add 1 pint sour cream, and roast until done, about 2Yt hours in all. When ready to serve, transfer the meat to a hot dish, remove the fat from gravy ; mix 1 even tablespoonful cornstarch with 1 gill of cold water, add it to the gravy, stir and cook on top of the stove 3 VEAL. 277 ininiites ; add snflScient boiling water or white broth to make a pint of sance, boil a few minutes. Strain, pour 1 gill of the sauce oyer the meat, and serre the remainder in a sauce bowl. Oarnish with potato timbales, and serre with stewed fruit and lettuce salad. Or serve with vegetables, such as boiled cauliflower, asparagus, stewed peas, spinach, or carrots ; it may also be served with boiled potatoes, Hanovarian pudding, and stewed prunes. Shoulder of Yeal^ Stuffed. — Select a nice shoulder of veal, remove the bones, wipe the meat off with a clean damp cloth, then season it inside as well as outside with 1 tablespoonf ul seasoning salt Stuff the shoulder with sausage or veal forcemeat, sew up, place in a roasting pan with 3 thin slices of larding pork under it, spread 2 ounces butter over. Place the pan in a hot oven, roast until the meat becomes light brown, basting frequently with its own gravy ; then add 1 cupful boiling water or white broth (which could be made of the bones) ; roast about 2 hours longer, basting frequently till done, adding more broth or water should the gravy brown too much. Ten minutes before serving, lay the meat on a hot dish, re- move the fat from gravy, mix y, tablespoonf ul cornstarch with 1 gill of cold water, add it to the sauce, stir and cook 3 minutes on top of stove ; add sufficient broth or boiling water to make a creamy sauce, boil for a few minutes, then strain ; pour a little of the sauce over the meat, and serve the remainder in a sauce bowl. Serve with mashed or boiled potatoes with horseradish, creamed com, or string beans. The shoulder may also be stuffed with a plain bread filling in place of forcemeat. Boast Breast of Teal & PAUemande.— Have a breast of veal prepared by the butcher for filling; season with 1 tablespoonful seasoning salt, stuff the breast either with a veal or sausage force- meat, and sew it up ; then lay it in a roasting pan, spread 2 ounces butter over the top, lay 3 thin slices of larding pork underneath the veal, set it in a hot oven and roast till the meat has obtained a nice brown, basting it often with its own gravy, then add 1 cupful boil- 278 MBATa ing water or white broth, continae to roast and baste till the meat is done, which will take for a small breast lYi hour, for a large one 2 hours ; 10 minutes before the veal is taken from the oven, add Y^ cupful sour cream ; a few minutes before serying, lay the meat on a warm dish, remove the fat from grayj, mix 1 tablespoonf ul corn- starch with 1 gill of cold water

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