Stuffed Veal Crown Roast

Ingredients

• 1 saddle of veal
• ½ lb. chopped veal
• 1 qt. fresh champignons
• 1 pt. canned champignons
• 2 eggs
• Salt according to taste
• 1 pinch of pepper
• 1 piece of butter
• 1 soaked roll
• Small peeled potatoes

Method

1. 1

   The saddle of veal is freed from all fat and the rib-bones are freed from meat 2 inches from the end.

2. 2

   The prepared saddle of veal is tied together so it looks like a crown.

3. 3

   The fresh champignons are cooked until tender in butter and some bouillon or water.

4. 4

   Add the 2 eggs, the chopped veal, pepper, salt and roll and mix well.

5. 5

   This stuffing may or may not be stewed a little with butter and then put into the crown of veal.

6. 6

   On the small ribs stick some potatoes so that they will not get too brown.

7. 7

   Roast the stuffed crown of veal 2 or 2.5 hours, same as veal roast.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 28. The excerpt below is the record exactly as published.

STUFFED VE^AL CROWN ROAST. Quantity for 8 — 10 Persons. 1 saddle of veal Salt according to taste % lb. chopped veal 1 pinch of pepper 1 qt. fresh champignons or 1 piece of butter 1 pt. canned champignons % soaked roll 2 eggs Small peeled potatoes

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