Veal Rolls

Ingredients

• one pound and a half of lean veal
• a quarter of a pound of forcemeat
• a slice of butter
• barely cover them with stock or water

Method

1. 1

   Cut veal into thin slices, spread with forcemeat, roll and secure with twine.

2. 2

   Brown in butter, cover with stock or water, and simmer gently for 1.5 hours.

3. 3

   Thicken gravy with bread-crumbs, arrange rolls in a dish, strain gravy over, and garnish with broccoli.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 142. The excerpt below is the record exactly as published.

One pound and a half of lean Veal, from the fillet or loin. If there is no lamb left, more veal than this will be needed (February 25th). Spinach : New Potatoes ; Broccoli ; a quarter of a pound of Ratafias. For To-morrow.— Half a pound of Forced Mushrooms. Beeakfast. --Toasted Bacon (January 19th) : Beef boiled May 1st: Gooseberry Fool (June 24th). Luncheon. — Steived Cheese. — Cut a quarter of a pound of cheese into thin slices, and put it into a stewpan with as much ale as will barely cover it. Keep stirring it till it melts, then let it cool a minute, anti stir in a spoonful of mustard and the yolk of one egg well beaten. Stir over the lire again for half a minute, pour the preparation upon a dish, stick three-cornered sippets of toast in the middle, and all round, and serve very hot. Jam Turnovers (September 25th). Dinnee. Milk Soup (January 3rd); Grilled Shoulder of Lamb jl YEARS COOKERY. 177 (Note, May 4th). Piquante Sauce. — Make a quarter of a pint of good melted butter. Stir in half a tea-spoonful of anchovy sauce, and add a table-spoonful of vinegar, a dessert-spoonful of very finely chopped pickled gherkins, and the same of chopped capers, with a shallot finely chopped, if liked. Boil together, skim, and serve. Veal Polls. — Cut the veal into thin slices, three or four inches long and two inches broad. Spread a little forcemeat (June 27th) over, roll each one neatly, and fasten it 'securely with twine. Melt a slice of butter in a stewpan, put in the rolls, and turn them about till they are browned all over. Barely cover them with stock or water

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