Rolled Veal

Ingredients

• 3 or 4 lbs. breast of veal
• 1 lb. sausages
• 3 hard-boiled eggs
• A few thin slices of ham or tongue
• A little grated lemon rind
• Some vegetables

Method

1. 1

   Lay veal out flat and take away gristle.

2. 2

   Spread over the sausages, stripped from their skins, the eggs and ham or tongue, and dust with the grated lemon rind.

3. 3

   Roll up and bind with tape, and lay in a stewpan on a heap of vegetables and a little water.

4. 4

   Cover with greased paper and steam for 2 hours.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 17. The excerpt below is the record exactly as published.

ROLLED VEAL. A NICE SUPPER DISH. 3 or 4 lbs. breast of veal. 1 lb. sausages. 3 hard-boiled eggs. A few thin slices of ham or tongue. A little grated lemon rind. Some vegetables

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