Veal Rolls, Fried
From Cassell's dictionary of cookery, 1892
Serves 1
Time to fry the rolls, ten to fifteen minutes. Sufficient for three or four persons.
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 Rolls, Eried. — Take the remains of cold roast veal. Cut from it half a dozen slices of lean meat half an inch thick. Brush these over with egg, cover with a thin slice of fat bacon, ^2^^ again, spread forcemeat upon them, and roll tightly. Skewer securety, ^^^ and bread-crumb the rolls, and fry till they are brightly browned. Serve on a hot dish, and pour mushroom sauce or brown gravy over them. Garnish -with sliced lemo
Cook this with the app: pantry check, scaling, and the assistant.