Stuffed Breast of Veal
From Soyer's standard cookery, 1912
Serves 1
Equally nice cold.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 158. The excerpt below is the record exactly as published.
Stuffed Breast of Veal. Remove the bones from a breast of veal and spread the meat on a board; flatten it out with a rolling-pin and cover it with a thick layer of sausage meat, mixed with some bread- crumbs, herbs and sufficient beaten egg to bind it
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