Rolled Breast of Veal
From The "A1" cookery book, 1901
Serves 6
Good for supper, breakfast, or luncheon.
Presented as published in 1901. 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 The "A1" cookery book (1901) by H. N. L., page 39. The excerpt below is the record exactly as published.
Rolled Breast of Veal. —Bone a breast of veal, lay it flat on a table, and spread over the inside a layer of veal forcemeat (see p. 54), and over that thin slices of ham ; roll the veal very tightly and bind it with tape. Put it into a stew-pan with a plate under it to keep it from sticking, barely cover it with stock or hot water, and simmer gently for about three hours
Cook this with the app: pantry check, scaling, and the assistant.