Veal, Breast of, Rolled

Ingredients

• Trim a breast of veal
• Spread a thin layer of forcemeat
• Put a plate at the bottom of the stewpan
• Tie it in a cloth
• add seasoning as desired

Method

1. 1

   Remove bones and tendons from the veal, spread forcemeat, roll tightly, and tie.

2. 2

   Place in a stewpan with cold water, bring to boil, skim, and simmer for three hours.

3. 3

   Serve with gravy and garnish.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2103. The excerpt below is the record exactly as published.

Trim a breast of veal, and remove all the bones and tendons. If requested, the butcher will perform this opera- tion, which shoxild be done the day before the veal is to be dressed, so that the bones may be stewed for gravy (see Veal, Gravy for). Spread a thin layer of forcemeat over the inside of the breast, roU it up very tightly, and bind it firmly with tape. Tie it in a cloth. Put a plate at the bottom of the stewpan, lay the veal into it, and cover with cold water. Bring the liquor to the boil, skim it, and simmer gently for three hours. When done enough, take off the cloth, put the veal on a dish, pour the gravy over, garnish with cut lemon, fried bacon, and force- meat balls, and it will be ready for serving. If liked, two pounded anchovies, a little blanched and chopped parsley, and the boiled livers of two fowls may be added to the gravy. Veal thus prepared may be baked or roasted as well as boiled. Time, three hours from the time the water boils. Sufficient for eight or ten persons. Probable cost, veal, lOd. per pound. Veal, Breast of, Rolled

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