Rolled Veal
From A year's cookery, 1880
Serves 4
Bones can be stewed with the veal for stock.
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 151. The excerpt below is the record exactly as published.
Rolled Veal. — Spread a thin layer of veal forcemeat over the inside of the breast of veal, sprinkle a table-spoonful of finely-chopped pickled gherkins over this, and lay the slice of ham on the top. Poll the veal very tightly, and bind it securely with tape. Put it into a stewpan, with a plate under it to keep it from sticking, barely cover it with stock
Cook this with the app: pantry check, scaling, and the assistant.