Veal Cutlets, Farce of

Ingredients

• the best end of a neck of veal
• good veal forcemeat
• a thin slice of fat bacon
• as much stock as will half cover them
• sliced vegetables — carrot, turnip, onions, and celery

Method

1. 1

   Trim and flatten cutlets, spread with forcemeat, roll, and bind with twine.

2. 2

   Place in a pan with vegetables, cover with stock, and simmer until tender, about 2 hours.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2125. The excerpt below is the record exactly as published.

Veal Cutlets, Farce of.— Take some cutlets of an even thickness from the best end of a neck of veal, trim them in the usual way, flatten them, and spread over each one a cover- ing of good veal forcemeat. Roll the meat round the bone, put a thin slice of fat bacon over each cutlet, and bind it with twine to prevent the forcemeat escaping. Butter a stew- pan, and place a bed of sliced vegetables — carrot, turnip, onions, and celery — in the bottom. Lay the stuffed cutlets on these, and pour uj)on them as much stock as wiU half cover them.

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