Veal and Potato Roll

Ingredients

• enough veal left from the preceding dinner to make 2 c
• there should be 1 c
• 1 t salt
• dash pepper
• 1 unbeaten egg
• 1/2 c stock or water
• 1 T butter

Method

1. 1

   Grind enough veal left from the preceding dinner to make 2 cups.

2. 2

   Chop the potatoes left, there should be 1 cup, and add to the ground meat.

3. 3

   Season with 1 teaspoon salt, dash pepper, and add 1 unbeaten egg.

4. 4

   Mix well, form into a roll about 6 inches long, and place in a baking pan with 1/2 cup stock or water and 1 tablespoon butter.

5. 5

   Bake 15 or 20 minutes, basting once or twice.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 96. The excerpt below is the record exactly as published.

VEAL AND POTATO ROLL BREAD AND BUTTER FRESH DOUGHNUTS TEA Veal and Potato Roll Grind enough veal left from the preceding dinner to make 2 c. Chop the potatoes left, there should be i c, and add to the ground meat. Season with i t salt, dash pepper, and add i unbeaten egg. Mix well, form into a roll about 6 inches long, and place in a baking pan with }^ c stock or water and i T butter. Bake 15 or 20 m, basting once or twice. Serve either plain or with Brown Gravy or Tomato Sauce. Preparing the Meal About yz h before lunch time prepare the veal and potato 172 LESSONS IN COOKING roll. While it is baking, set the table, cut the bread and butter, place some fresh doughnuts on the table, and make txie tea. Serve the lunch. Saturday DINNER Lesson 104 PORK CHOPS MASHED POTATOES STEWED TOMATOES LETTUCE SALAD MOCK CHERRY PIE Pork Chops Have the chops cut about ^ inch thick, trim off super- fluous fat, and saute slowly until well browned and thor- oughly cooked. This will take about 25 m. Lettuce Salad Wash lettuce leaves thoroughly and chill. Shred and ar- range on salad plates with slices of cold hard-cooked eggs. Serve with French Dressing if desired. French Dressing Mix well ^ t salt, % t pepper, and 34 t mustard, also a few grains of cayenne or paprika. Add 6 T olive oil, and when well mixed add slowly, drop by drop, 6 T lemon juice or vinegar. Beat until an emulsion is formed, then pour over the salad. Use just enough dressing for the salad material to absorb. None should be seen in the bot- tom of the dish. Mashed Potatoes See p. 15. 4 potatoes, V/z T butter, lyi X. salt, ^ c hot milk or cream. Stewed Tomatoes See p. 44. I can tomatoes, i t salt, 2 T sugar, 2 T butter

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