Roast Breast of Veal
From The household gas cookery book, 1900
Serves 6
Serve with brown melted butter.
Presented as published in 1900. 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 The household gas cookery book (1900) by Helen Edden, page 43. The excerpt below is the record exactly as published.
Roast Breast of Veal. — First take the tendons out of the breast of veal intended to be dressed, and reserve them for an entree; then bone it completely, cut the ends square and trim it. Place about one pound of well-seasoned veal stuffing along the centre of the inner part, roll the veal up tightly, so as to secure the stuffing in the middle; fasten it with a string and small skewers. Put it in a hot oven, previously cover¬ ing it with a buttered pape
Cook this with the app: pantry check, scaling, and the assistant.