Veal Rolls
From Cassell's dictionary of cookery, 1892
Serves 6
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 1596. The excerpt below is the record exactly as published.
salt. Dilute gradually a dessert-spoonful of solid yeast, or half an ounce of German yeast, with a pint of warm new milk (a few spoonfuls more than this quantity may be required, but it is better not to add it at first), and make the dough up at once. Let it be firm without being- hard, as it will become lithe in rising. Leave it covered with a cloth until it appears quite light ; then knead it down thoroughly, and let it again stand to rise. Divide it into large rolls, place them some distance apart on a floured tin, and bake them in a moderate oven from three- quarters of an hour to an hour-. The polenta imparts a pleasant flavour to this bread, which eats almost like rice-cake, wliich it may be made to resemble still further by dissolving an ounce of butter in the milk with which it is mixed. Rolls, Turkish. — Take six ounces of Jordan almonds, a pint and a half of milk, two to three pounds of best flour, and haK to three- quarters of an ounce of German yeast. Blanch and pound the almonds to a perfectly smooth paste, moisten them gradually with boiling milk or thin cream, and let them simmer together for a few minutes. Wring — with strong pressure — the milk from the almonds through a tamis or a thick cloth, and employ it like ordinary milk for making the requisite quantity of flour into dough. If liked, the dough may be slightly tinged with saiiron, and sweetened with a little pounded sugar. Rolls, Veal. — Cut thin slices of undressed veal, or, if prefeixed, take slices of under- dressed meat. Spread on each one a seasoning of minced bacon, chopped parsley, stewed and minced mushrooms, pepper, salt, and pounded mace, together with a few finely-grated bread- crumbs
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