Veal, Loin of. Stuffed and Braised (to eat cold)

Ingredients

• a loin of veal with two neck-bones
• good veal forcemeat
• a napkin
• a bed of sliced vegetables
• as much stock as will barely reach

Method

1. 1

   Bone the loin of veal and stuff with forcemeat.

2. 2

   Skewer and bind the joint.

3. 3

   Wrap in a napkin and tie securely.

4. 4

   Place on sliced vegetables in a braising-pan, cover with stock, and simmer gently for four hours.

5. 5

   Cool the liquor before removing the veal.

6. 6

   Trim, glaze, and garnish with aspic jelly and parsley.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2148. The excerpt below is the record exactly as published.

Veal, Loin of. Stuffed and Braised (to eat cold).— Take a loin of veal with two neck-bones. Bone it, and stuif with good veal forcemeat. Wrap the sides roimd the forcemeat, skewer the joint firmly, and bind with tape, keeping it as oblong as possible. Wrap it in a napkin, tie the ends securely, and tie the meat also across in two or three places to keep it in shape. Place it on a bed of sliced vegetables in a braising-pan, cover with as much stock as will barely reach

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