Stuffing for Breast of Veal

Ingredients

• one pound of fillet of pork
• the same weight of fresh fat bacon
• one ounce of spiced salt
• one beaten egg
• one tablespoonful of brandy
• one teaspoonful of onions
• one tablespoonful of butter and oil mixed
• four tablespoonfuls of mushroom stalks
• season with salt
• season with pepper
• one small teaspoonful of well-chopped parsley

Method

1. 1

   Prepare sausage meat by cutting pork and bacon into cubes, seasoning, and pounding finely.

2. 2

   For Duxelle, fry onions, add mushroom stalks, and season.

3. 3

   Mix with sausage meat and other ingredients.

Nutrition per serving

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.

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 and pepper. The sausage meat is prepared by cutting into large cubes one pound of fillet of pork and the same weight of fresh fat bacon, seasoned with one ounce of spiced salt. Chop well and pound finely in a mortar ; finish with one beaten egg and one tablespoonful of brandy. Dry Duxelle is prepared as follows : — Slightly fry one teaspoonful of onions in one tablespoonful of butter and oil mixed. Add to this four tablespoonfuls of mushroom stalks and parings, chopped and well pressed in a towel to expel the vegetable moisture. Stir over a brisk fire until the moisture has completely evaporated ; season with salt, pepper and nutmeg and one small teaspoonful of well-chopped parsley

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