Veal, Breast of Stuffed and Roasted
From Cassell's dictionary of cookery, 1892
Serves 7
Time to roast is about one hour and three-quarters.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2104. The excerpt below is the record exactly as published.
Veal, Breast of. Stuffed and Roasted. — Take a breast of veal weighing about eight pounds. Eaise the thick part with the fingers, and force into the vacant place as much veal stuffing as possible. Bring the edges of the meat together, and sew them with twine, or fasten them with skewers, that the force- meat may not escape. Put the veal down at a moderate distance from a clear fire. Baste it liberally. When done enough take it up, pour melted butter over, and send fried rashers of bacon
Cook this with the app: pantry check, scaling, and the assistant.