Stuffed Breast of Veal, Au Jus

Ingredients

• breast of veal
• one sliced onion
• one carrot
• one cup of bouillon
• one spoonful of meat extract

Method

1. 1

   Prepare the veal for stuffing and roast with onion and carrot.

2. 2

   Baste often and cook for about an hour.

3. 3

   Make sauce with bouillon and meat extract.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 19. The excerpt below is the record exactly as published.

Stuffed breast of veal, au jus Rolls Asparagus tips, au gratin Coffee Potato salad Savarin au rhum Coffee DINNER Potato and leek soup Corned beef and cabbage Plain boiled potatoes Broiled chicken on toast Lettuce with egg dressing Coupe St. Jacques Assorted cakes Coffee Thon marine salad. Tunny fish can be obtained in cans, the best quality being the French brands. Break up the fish with the fingers, and place on a platter with leaves of lettuce. The fish should be in pieces about one inch and a half thick. Sprinkle with salt, pepper, chopped parsley, chervil, and a little finely sliced chives, and a sauce of one-third vinegar and two-thirds olive oil. Stuffed breast of veal, au jus. Have your butcher prepare a breast of veal ready for stuffing. Use the same dressing as for chicken, and sew up the end so the dressing will not fall out while roasting. Put in the roasting pan one sliced onion and one carrot. Put in the veal and sprinkle with salt and pepper. Put bits of butter all over the top and roast in oven, basting often. It will take about an hour to cook in a moderate oven. Remove the veal to platter when done, and make a sauce by adding to the gravy in pan one cup of bouillon and one spoonful of meat extract

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