Stuffing for Veal

Name: Stuffing for Veal
Yield: 4 servings
Ingredients: one-fourth pound of beef suet; one cupful of bread crumbs; one tablespoonful of chopped parsley; two tablespoons of finely minced ham; the grated peel of a lemon; season the stuffing to taste with pepper; and salt; bind it with one beaten egg

From Good Things to Eat as Suggested by Rufus, 1911

Serves 4

This stuffing is suitable for veal.

Presented as published in 1911. 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 Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 26. The excerpt below is the record exactly as published.

STUFFING FOR VEAL— Trim off the skin and mince fine one-fourth pound of beef suet. Mix with it one cupful of bread crumbs, one tablespoonful of chopped parsley, two tablespoons of finely minced ham and the grated peel of a lemon. Season the stuffing to taste with pepper and salt and bind it with one beaten egg

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