Roast Veal

Ingredients

• Bone a shoulder of veal
• half a pound of veal
• half a pound of minced ham
• a small onion minced
• an ounce of capers
• a pinch of finely pounded thyme
• a teacupful of breadcrumbs
• a crushed clove of garlic pounded fine
• the yolk of three eggs
• slices of fat bacon
• a sliced carrot
• an onion stuck with six cloves
• a pint of good white stock

Method

1. 1

   Bone the shoulder and stuff it with the mixture of veal, ham, onion, capers, lemon peel, thyme, breadcrumbs, garlic, and egg yolks.

2. 2

   Sew up the shoulder, place it in a pan with bacon, brown it, add carrot, onion, and stock.

3. 3

   Baste well and drain the gravy, adding lemon juice and port.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 201. The excerpt below is the record exactly as published.

Roast Veal.) Bone a shoulder of veal and stuff with a farce made of half a pound of veal and half a pound of minced ham, a small onion minced, a few sprigs of parsley minced, an ounce of capers, a little grated lemon peel, a pinch of finely pounded thyme, a teacupful of breadcrumbs, a crushed clove of garlic pounded fine, salt and pepper, and the yolk of three eggs. After stuffing sew up the shoulder; put it in a deep pan with slices of fat bacon under and over it. Brown it well ; then put in a sliced carrot, an onion stuck with six cloves, and a pint of good white stock

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