Stuffed Veal
From The household (of the Detroit free press), 1886
Serves 6
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 448. The excerpt below is the record exactly as published.
STUFFED VEAL. Get a piece of veal from the breast ; have your butcher chop it open to allow of filling ; put into a saucepan some lard, a handful of shallots cut up fine, and some stale bread previously soaked in water and squeezed as free of it as possible ; season with salt and pepper ; keep it on the fire a little while, and stir to prevent burning. When you remove the saucepan from the stove break into the dressing two eggs and mix all well together ; then fill the roast and put it in the oven Baste frequently to keep juicy. 538 MEA T AND FISH PIES. VEAL PATTIE. Take a knuckle of veal and cover with water ; boil two hours. Take out the meat, chop coarsely, strain the liquor; season with salt, pepper and sage ; pour over the meat, and let it cool in a jelly mold. VENISON STEAKS. Cut them from the neck, season with pepper
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