Roast Veal (Stuffed)

Ingredients

• 8 oz. of bruised brenda crumbs
• 4 oz. of chopped suet
• shallot
• thyme
• marjoram
• winter savory
• 2 eggs
• salt
• pepper

Method

1. 1

   To eight ounces of bruised crumbs of bread add four ounces of chopped suet, shallot, thyme, marjoram and winter savory, all chopped fine; two eggs, salt and pepper to season; mix all these ingredients into a firm, compact kind of paste, and use this stuffing to fill a hole or pocket which you will have cut with a knife in some part of the piece of veal, taking care to fasten it in with a skewer.

2. 2

   A piece of veal weighing four pounds would require rather more than an hour to cook it thoroughly.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 39. The excerpt below is the record exactly as published.

Roast Veal (stuffed)-—Ingredients—8 oz. of bruised brenda crumbs, 4 oz. of chopped suet, shallot, thyme, marjoram, and winter savory, 2 eggs, salt and pepper

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