Roast Veal Rolled

Ingredients

• Breast of Veal
• Three ounces of Breadcrumbs
• Two ounces of chopped Suet
• One ounce of chopped Parsley
• A saltspoonful of mixed Herbs
• A little grated Lemon Peel
• A little Milk or one Egg
• Pepper and Salt

Method

1. 1

   Bone the veal, put the bones on to make gravy.

2. 2

   Mix the breadcrumbs, suet, herbs, parsley, lemon-peel, pepper, and salt together, and add enough milk or the egg to bind them.

3. 3

   Spread this forcemeat over the veal, roll it up, and tie it with fine string.

4. 4

   Bake or roast it.

5. 5

   The gravy for veal should be thickened with a little flour.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 83. The excerpt below is the record exactly as published.

Roast Veal Rolled. Ingredients. Breast of Veal. Three ounces of Breadcrumbs. Two ounces of chopped Suet. One ounce of chopped Parsley. A saltspoonful of mixed Herbs. A little grated Lemon Peel. A little Milk or one Egg. Pepper and Salt

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