Stuffed Breast of Veal
From The Pattern cook-book, 1890
Serves 1
Butter may be used in place of pork if preferred.
Presented as published in 1890. 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 The Pattern cook-book (1890) by Butterick Publishing Company, page 66. The excerpt below is the record exactly as published.
STUFFED BREAST OF VEAL. Make an incision between the ribs and the meat to MEATS. 159 form a cavity, in which to place the stuffing. The butcher will, however, prepare the veal for stuffing, if ordered to do so. Use for the stuffing One cupful of bread-crumbs. One-quarter pound of fat' salt pork. One tea-spoonful of sweet marjoram. One tea-spoonful of thyme. One tea-spoonful of salt. One-quarter tea-spoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.