Veal Stuffing
From A guide to modern cookery, 1909
Serves 1
This stuffing is suitable for veal and pork.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 349. The excerpt below is the record exactly as published.
VEAL STUFFING (For Veal and Pork) This stuffing is made from equal quantities of chopped suet, sifted bread-crumbs, and chopped parsley. Season with salt and pepper as for an ordinary forcemeat, and be liberal with the nutmeg. Cohere this forcemeat with three small eggs
Cook this with the app: pantry check, scaling, and the assistant.