To Roast Veal

Ingredients

• 4 lb. of veal
• I i bint melted butter
• 1 lb. bread crumbs
• 2 oz. chopped suet
• 1 egg
• 1 table-spoonful chopped parsley
• Rind of £ a lemon chopped
• Pepper
• Salt

Method

1. 1

   Stuff the fillet and breast with the above ingredients.

2. 2

   Roll it up firmly, bind with tape or string, and cover the ends with buttered paper.

3. 3

   Baste frequently with butter.

4. 4

   Lift onto a hot dish, pour off the dripping, season, and add the sediment to the melted butter.

5. 5

   Pour round the veal and garnish with sliced lemon.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 8. The excerpt below is the record exactly as published.

4 lb. of veal. TO ROAST VEAL. I i bint melted butter. 1 lb. bread crumbs. 2 oz. chopped suet. 1 egg. STUFFING. 1 table-spoonful chopped parsley. Rind of £ a lemon chopped Pepper and salt

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