Veal Stuffing

Name: Veal Stuffing
Ingredients: 5 table-spoonfuls of grated bread; 3 table-spoonfuls of finely chopped suet; 1 dessert-spoonful of finely chopped parsley; 1 teaspoonful of powdered thyme and marjoram; A little milk, pepper and salt

From Cookery for busy lives and small incomes, 1890

Presented as published in 1890. 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 for busy lives and small incomes (1890) by Mary Harrison, page 29. The excerpt below is the record exactly as published.

Veal Stuffing Ingredients. — 5 table-spoonfuls of grated bread or stale bread soaked in water, squeezed dry and beaten up with a fork, 3 table-spoonfuls of finely chopped suet, or, if suet is not at hand, a little THE PREPARATION OF TINNED MEATS, ETC. 101 dripping, or any other suitable fat, 1 dessert- spoonful of finely chopped parsley, 1 teaspoonful of powdered thyme and marjoram. A little milk, pepper and salt

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