Veal Roll, Baked

Name: Veal Roll, Baked
Yield: 4 servings
Ingredients: from two to three pounds of undressed lean veal; one pound of good streaky bacon; a salt-spoonful of white pepper; the grated rind of a small lemon; half a tea-spoonful of minced thyme; a minced shallot; an ounce of finely-grated bread-crumbs; a little salt

From Cassell's dictionary of cookery, 1892

Serves 4

Serve with good brown sauce.

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 2165. The excerpt below is the record exactly as published.

Veal Roll, Baked. — Mince finely from two to three pounds of undressed lean veal and one pound of good streaky bacon. Add to the mince a salt- spoonful of white pepper, the grated rind of a small lemon, half a tea-spoon- ful of minced thyme, a minced shallot, an ounce of finely-grated bread-criunbs, and a little salt

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