Roulade of Veal

Ingredients

• half a breast of veal
• season with salt
• season with pepper
• a thick layer of forcemeat made with pork sausage, bread, mushrooms, and egg
• one gill of water
• a few slices of carrot
• a few slices of turnip
• a few slices of onion

Method

1. 1

   Bone the veal, season it, spread with forcemeat, roll it up, fasten with string, cover with dripping or butter, place in a buttered paper-bag with vegetables, moisten with water, close the bag, and cook in a hot oven for about 45 minutes.

2. 2

   Serve hot or cold.

Nutrition per serving

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 25. The excerpt below is the record exactly as published.

Roulade of Veal. Procure half a breast of veal, bone it carefully, place it on a board skin down- wards, season with salt and pepper, and spread it with a thick layer of forcemeat made with pork sausage, bread, mushrooms, THE PAPER-BAG COOKERY MANUAL. 65 and egg, duly seasoned and moistened with a little egg and milk. Roll up the veal care- fully, fasten the ends with fine string, cover the top with dripping or butter, and place in a well buttered “ Express ” paper-bag, put in a few slices of carrot, turnip, and onion, and moisten with one gill of water. Close up the end of the bag and fasten with clips, then place it on a grid and cook in a hot oven at first, and moderately heated afterwards for about 45 minutes. To serve, slit the bag open, take out the meat, roll and place on a dish. Serve hot or cold. Curried Veal. Cut about a pound of lean veal, fillet or leg part, into small thin slices, free from skin and sinews. Mix on a plate a table- spoonful of flour with a dessert-spoonful of curry powder, and a dessert-spoonful of dessicated cocoanut. Season the meat with salt and pepper, add to it half a sour apple peeled and chopped, then mix with the curried flour, etc. Have ready a well buttered paper-bag of the desired size, put in it the prepared meat, also about half a pint of cold water or stock. Close up the end of the bag and fasten carefully with wire clips. Turn in the four corners of the bag and place it on a grid shelf in a moderately heated oven and cook slowly for about 35 or 40 minutes. When done take out the bag, slit it open, and put its contents on to a hot dish. Sprinkle over a little lemon juice and serve with plainly 66 THE PAPER-BAG COOKERY MANUAL. cooked rice (see Vegetable section for this recipe. Note. — If white cnrry is desired use half milk and half water or white stock. Cold Meat or Rechauffe Dishes. Left-over cooked food reheated in “Express” paper-bags will be found de- cidedly better than when warmed up by the old way. This is due to the fact that all the essential juices of the meat are retained instead of being, to a great extent, dissipated, as is the case by the old-fashioned pot and pan method. Minced Meat. This is made from the remains of cold meat, beef, mutton, veal, or pork. Trim off the superfluous fat and cut about a pound of the meat into slices and then into small discs. Season it with salt and pepper and sprinkle over a table-spoonful of flour. Mix in a small basin half a pint of stock or water, a tea- spoonful of Tarragon vinegar, the same of Harvey sauce or mushroom ketchup, and a few slices of fin

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