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Jenny Patterson cookbook, May 24, 1880
Page 85
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Breast of Veal Stewed Whole Cut a piece off each end; make a force meat as follows: Boil the sweetbread, cut it very small. some grated bread, a little beef suet, two eggs, a little milk, some nutmeg, salt and pepper; mix it well together and stuff the thin part of the breast with some of it, the rest make up into little balls and fry; skewer the skin close down, flour, and boil it in a [cloth?] in milk and water; make some gravy of the ends that were cut off with half a pint of oysters, the juice of a lemon and a piece of butter rolled in flour; when the veal is done put it in a dish; garnish it with the balls, and pour the sauce over it.
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Breast of Veal Stewed Whole Cut a piece off each end; make a force meat as follows: Boil the sweetbread, cut it very small. some grated bread, a little beef suet, two eggs, a little milk, some nutmeg, salt and pepper; mix it well together and stuff the thin part of the breast with some of it, the rest make up into little balls and fry; skewer the skin close down, flour, and boil it in a [cloth?] in milk and water; make some gravy of the ends that were cut off with half a pint of oysters, the juice of a lemon and a piece of butter rolled in flour; when the veal is done put it in a dish; garnish it with the balls, and pour the sauce over it.
Szathmary Culinary Manuscripts and Cookbooks
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