Roast Veal
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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 Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 9. The excerpt below is the record exactly as published.
ROAST VEAL. BY MBS. ALFRED C. HABMEB. (Wife of Representative from Pennsylvania.) >AKE a leg of veal and remove the bone, making several incisions in the thick part beside. Make a stuffing of crackers, eggs, chopped fat pork, sage, pepper and salt, enough to fill the holes. Bind and skewer carefully together. Then take very thick and fat pickled pork
Cook this with the app: pantry check, scaling, and the assistant.