Vealettes
From Standard Paper-Bag Cookery, 1912
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 33. The excerpt below is the record exactly as published.
Vealettes. — Purchase veal cuts from the leg in slices as large as one's hand and about half an inch thick. On each slice lay a large tablespoonful of dressing made from seasoned bread crumbs, a beaten egg and a table- spoonful of melted butter. Roll up the slices, pinning with toothpicks to keep the dressing in. Put in a well greased bag, seal and bake about three-quarters of an hour. When done, thicken the gravy, pour over the veal and serve on a hot platter. A variation in vealettes is made by getting from the butcher two slices of veal and a slice of ham the same size. Put together like a sandwich with the ham in the center and skewer together. Trim the edges evenly and bake in a bag. When the veal is done take up on a hot platter, thicken the drippings remaining in the bag, add- ing enough hot water to make a good consistency. Veal Loaf. — Mince three pounds raw lean veal and a quarter pound of fine fat pork
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