Vegetable Marrow Stuffed

Ingredients

• 1 lb. Veal
• Pepper, Salt, Parsley

Method

1. 1

   Mix veal with seasonings and stuff into vegetable marrow.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 86. The excerpt below is the record exactly as published.

3 lb. Veal, i lb. of Bread-crumbs, }lb. Pork. Salt, Pepper, CayenoA A few Qoves, pounded. Mix all well together with a couple of raw eggs, put into a plain mould, steam for two hours, then put into an oven to dry a little; turn out when cold. Cut in slices. A nice luncheon dish. Mutton done in the same way is very good to eat hot. VEAL {ROAST FILLET OF). For an 8 lb. fillet, take out the bone and fill up with the following stuffing : J lb. of suet, i lb. of bread-crumbs soaked in milk, a few sweet herbs, a little nutmeg, pepper, and an egg or two ; mix all well together. Skewer up the joint in a round form (larding it with nice fresh bacon is a great improvement) ; cover the veal with a buttered paper ; let it roast very gently ; baste it well with some butter or fat. About half an hour before serving, pour over the joint half a tumbler of wine, with a teaspponful of flour mixed in it, which makes a nice rich gravy. (Takes three hours in an oven.) 2SI V] VENISON— VEGETABLE MARROW STUFFED. VENISON. (My own Recipe.) The " Duiker " is considered very good, and also the " Springbok," which, however, is very rare in the western province of South Africa. The forequarter is generally used for "Buck soup"; the saddle (cut like a saddle of mutton) being the best joint for roasting, and must hang for six or seven days. After the outer skin is taken off, there still remains a thin white fleece, which must be taken off before larding the venison. Take a firm piece of fat bacon cut into equal strips, and proceed to lard either with a larding-needle or pointed knife. Venison is much nicer roasted in a flat Dutch baking-pot, with a good piece of butter and a spoonful of good lard or fat. Put the joint on with a little water. If a saddle, turn it upper side down at first, and an hour after- wards put some wood-coals on the cover of the pot Having basted the joint well, roast it a nice brown, and half an hour before serving pour over it a tumbler of dark wine and a little vinegar, with a dessertspoonful of flour mixed in them. Stir the gravy well. This gives a nice glaze to the meat, and imparts a very good flavour. If done in an oven, cover the joint with a buttered paper and baste frequently. The " Steenbok " and " Grysbok " are very plentiful in some districts, and are very good to eat too. VEGETABLE MARROW STUFFED. {Enir^t. Mrs. D. Cloete's Recipe.) Ingredients. I lb. VeaL Pepper, Salt, Parsley

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