Rolled Breast of Veal
From A year's cookery, 1880
Serves 1
Allow half an hour per pound for baking.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 181. The excerpt below is the record exactly as published.
Rolled Breast of Veal. — Lay the boned breast on a table, and spread veal forcemeat evenly upon it (June 27th). Boll it up very tightly, and bind it round and round with tape. Wrap it in a greased paper, and bake it in a moderate oven. Baste it frequently over the paper. Half an hour before it is taken up remove the paper, that it may brown. Serve it on a hot dish, and garnish it with thin slices of fried bacon and cut lemon. Pour a little brown gravy
Cook this with the app: pantry check, scaling, and the assistant.