Veal Rolls

Ingredients

• Take thin veal steak off the ham
• Season these with salt
• and pepper
• wrap around strips of salt pork
• fastening each with a toothpick
• roll in flour
• brown in butter
• Thicken the butter left in the pan with flour
• and add milk
• Mushrooms may be added to the sauce when ready to serve.

Method

1. 1

   Take thin veal steak off the ham, cut it in squares, season with salt and pepper, wrap around strips of salt pork, fastening with a toothpick.

2. 2

   Roll in flour and brown in butter.

3. 3

   Thicken the butter left in the pan with flour and add milk; bring to a boil and pour over rolls.

4. 4

   Place in the aluminum vessel, heat thoroughly for twenty minutes, and place in the cooker for four hours.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 160. The excerpt below is the record exactly as published.

VEAL ROLLS Take thin veal steak oS the ham, and cut it in squares. Season these with salt and pepper and wrap around strips of salt pork, fastening each with a toothpick; roll in flour and brown in butter. Thicken the butter left in the pan with flour and add milk; bring this to a boil and pour over roUs. Place in the aluminum vessel, heat thoroughly for twenty minutes and place in the cooker for four hours. Mushrooms may be added to the sauce when ready to serve.

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