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Roast Breast of Veal with Stuffing
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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
Nutrition per serving
439Calories
13 gProtein
87 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories439 kcal
Protein13 g
Carbohydrates87 g
Fiber3.8 g
Sugars9.4 g
Total Fat3.9 g
Saturated Fat1 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.8 g
Cholesterol1.1 mg
Sodium1588 mg
Potassium285 mg
Calcium119 mg
Iron4.5 mg
Magnesium48 mg
Phosphorus160 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1.5 mcg
Vitamin E0.5 mg
Vitamin K10 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.6 mg
Folate192 mcg
Choline17 mg
Caffeine0 mg
Water4.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 112. The excerpt below is the record exactly as published.
ROAST BREAST OF VEAL WITH STUPHNG. Bone completely the breast of veal ; mix one pound of well-seasoned veal stuffing (Nos. 270 or 270a) and a table- spoonful of finely chopped sage; place this along in the centre of the meat, roll up tightly, fasten round with string, tie a well-buttered sheet of paper round, and roast before a moderate fire for about an hour and three-quarters, taking care to baste as often as possible. Twenty minutes before taking away from the fire remove the paper, and when done untie the string. Dish it up and serve with some good gravy, properly strained and skimmed
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