Stuffed Breast of Veal
From A second Dudley book of cookery and other recipes, 1914
Remember to withdraw the cotton after cooking.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 48. The excerpt below is the record exactly as published.
STUFFED BREAST OF VEAL T)ONE the piece of veal and open it where it is thickest, without touching the ends. A kind of pocket is thus obtained, into which the pre- viously prepared stuffing should be placed, care being taken to spread it very evenly. Sew up the opening with coarse cotton, and remember to with- draw the cotton when the veal is cooked. The veal should be braised ; the moistening should be short and the cooking process gentle. For a piece weighing about four pounds, when stuffed, allow three hours in a moderate and regular oven. It should be glazed at the last moment. 139 THE DUDLEY RECIPES STUFFING FOR BREAST OF VEAL TT^OR a piece weighing four pounds, add to one pound of fine sausage meat two ounces of dry Duxelle, two ounces of butter, a pinch of chopped parsley, tarragon and chives, a well- beaten egg and a little salt
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