Roulade of Veal

Ingredients

• Vs pound fine-chopped real
• 4 ounces fine-chopped veal fat
• 1 teaspoonful seasoning salt
• Y^ teaspoonful grated nutmeg
• Vj cupful water
• 1 ounce butter
• y, cupful flour
• the yolks of 2 eggs
• 1 whole egg
• 1 tablespoonful fine grated bread crumbs
• 2 ounces lean raw ham
• 2 ounces fat pork
• 2 onions
• 1 carrot
• y^ even tablespoonful salt
• y^ pint of the broth
• 1 ounce butter
• 1 tablespoonful fiour
• y^ ounce butter
• y^ teaspoonful beef extract
• 1 cupful fresh grated bread crumbs
• 4 ounces grated cheese

Method

1. 1

   Prepare a forcemeat by mixing fine-chopped real and veal fat, seasoning with salt and nutmeg.

2. 2

   Boil water with butter, add flour to form a paste, then cool and mix with the meat, egg yolks, and bread crumbs.

3. 3

   Spread forcemeat over the loin, roll up, and tie.

4. 4

   Cook bones and trimmings with ham, pork, onions, carrot, and salt.

5. 5

   Add roulade, cover, and cook slowly for 2 hours.

6. 6

   Roast in the oven for 30 minutes, basting frequently.

7. 7

   Prepare gravy with broth, butter, flour, and kidney.

8. 8

   Brush roulade with egg, cover with bread crumbs and cheese, and return to oven until golden.

9. 9

   Serve with potatoes and peas.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 187. The excerpt below is the record exactly as published.

Vs pound fine-chopped real with 4 ounces fine-chopped veal fat ; season with 1 teaspoonful seasoning salt and Y^ teaspoonful grated nutmeg. Boil Vj cupful water with 1 ounce butter, add y, cupful flour, stir until formed into a paste, then remove ; when cold add it to the meat, also the yolks of 2 eggs, 1 whole egg, and 1 tablespoonful fine grated bread crumbs. Lay the loin on a table with the skin side downward, spread the forcemeat over the loin, then roll up, and tie it with several rows of strings ; tie twice more toward the center, equally dividing the distance. Place the bones and trimmings in a large kettle, add 2 ounces lean raw ham and 2 ounces fat pork, clover with cold water, place it over the fire; as soon as it begins to boil, add a bouquet, 2 onions, 1 carrot, and y^ even tablespoonful salt; put in the roulade, cover and cook slowly 2 hours. Take out the meat, remove the strings, trim the meat nicely, lay the roulade in a baking pan, add y^ pint of the broth, set the pan in a hot oven, baste frequently, and roast 30 minutes. Strain the remaining broth, remove every particle of fat, and reduce the broth by boiling without a cover to 1 pint Melt 1 ounce butter in a saucepan, add 1 tablespoonful fiour, stir 3 minutes ; add the reduced broth, cook 5 minutes ; then add y^ ounce butter, y^ tea- spoonful beef extract, and the fine-chopped boiled kidney. Ten minutes before serving brush the roulade over with beaten egg, and cover with 1 cupful fresh grated bread crumbs and 4 ounces grated cheese

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