Rolled Veal
From Cassell's dictionary of cookery, 1892
Serves 1
Time to simmer the veal, about three hours.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1592. The excerpt below is the record exactly as published.
olled Veal (for breakfast, supper, or luncheon). — Bone a breast of veal, lay it flat on the table, and sj)read over the inside a layer of good veal forcemeat the third of an inch in thickness. Add in alternate rows a table- spoonful of green pickles, and three hard-boiled eggs cut into quarters lengthwise, and lay over all some slices of lean undi-essed ha
Cook this with the app: pantry check, scaling, and the assistant.