Veal Stuffing
From Cookery book, 1940
Presented as published in 1940. 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 Cookery book (1940) by Gas Council (Great Britain), page 16. The excerpt below is the record exactly as published.
Veal Stuffing 2 ozs. breadcrumbs. 4 teaspoonful grated lemon 1 oz. beef suet or chopped rind. ham. Seasoning. 1 teaspoonful parsley. Beaten egg and milk to bind. + teaspoonful mixed herbs
Cook this with the app: pantry check, scaling, and the assistant.