Veal Ouvbs

Ingredients

• three pounds of fine veal
• a quarter of a pound of beef marrow
• a couple of anchovies
• the yolks of two eggs boiled hard
• a dozen and a half of large oysters
• some thyme
• sweet marjoram leaves
• salt
• pepper
• a very little beaten mace
• some thin slices of fat ham

Method

1. 1

   Mix veal, marrow, anchovies, nutmeg, egg yolks, mushrooms, oysters, herbs, salt, pepper, and mace.

2. 2

   Prepare veal caul and layer with ham and seasoning.

3. 3

   Roll up and roast for about an hour.

4. 4

   Make sauce with drippings, water, brown flour, and toasted breadcrumbs.

5. 5

   Serve sliced with gravy and garnish.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 53. The excerpt below is the record exactly as published.

Vkal Ouvbs thb Fbbnch Wat. Cut into small pieces, of about three fingers' breadth, and a finger's thickness, three pounds of fine veal ; chop to pieces a quarter of a pound of beef marrow; wash a couple of anchovies, take out the bones, and cut them to pieces; mix this with the marrow; grate over it some nut- meg; break to pieces the yolks of two eggs boiled hard for that purpose ; chop to pieces some fresh mushrooms and a dozen and a half of large oysters without the beards; strip some thyme and sweet marjoram leaves from the stalks ; add some salt, pepper, and a very little beaten mace, and mix all well together ; have a veal caul clean and ready, and cut some thin slices of fat ham

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