Veal, Breast of Stuffed and Stewed

Ingredients

• a breast of veal
• good veal forcemeat
• about a cupful of stock made from bones
• a little brown thickening
• fried rashers of bacon
• forcemeat balls
• cut lemon

Method

1. 1

   Stuff the veal, brown it, then simmer in stock.

2. 2

   Thicken gravy if necessary, pour over veal, and serve hot with garnishes.

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.

eal, Breast of. Stuffed and Stewed. — Take a breast of veal, raise the flesh, and fill the space with good veal forcemeat. Bring the edges together, and sew them securely with a little piece of muslin over them that the force- meat may not escape. Put the meat down before a clear fire, dredge it with flom-, and baste till it is equally and brightly browned all over. Take it up, and put it into a stew- pan with about a cupful of stock made from bones. Put the contents of the dripping-tin into it, throw a handful of the forcemeat in to flavoui' the sauce, cover the stewpan closely, and let the veal simmmer gently till done enough. Take it up, if necessary thicken the gravy with a little brown thickening, pour it over the veal, and serve very hot. Garnish the dish with fried rashers of bacon, forcemeat balls, and cut lemon

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