dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Roast Fillet of Veal (Stuffed)
From Tried favourites cookery book, 1909
Serves 6
Garnish with cut lemon.
Presented as published in 1909. 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
33Calories
2 gProtein
4 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories33 kcal
Protein2.2 g
Carbohydrates4.2 g
Fiber0.1 g
Sugars0.7 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol4.6 mg
Sodium453 mg
Potassium67 mg
Calcium4.5 mg
Iron0.3 mg
Magnesium4.2 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate8 mcg
Choline3.8 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 41. The excerpt below is the record exactly as published.
Roast Fillet of Veal (Stuffed). Remove bone from fillet, and fill the hole with forcemeat (No. 2). Skewer or tie fillet securely. Si^rinkle with fiour and lay buttered paper over. Bake for about 2 hours, or according to size of fillet. Garnish with cut lemon. For gravy — To sediment in tin, add 1 tea- spoonful flour. Stir over fire till nicely browned. Then add cupful water or stock, and stir till it boils. Add pepper, salt, and a little lemon juice
Cook this with the app: pantry check, scaling, and the assistant.