595. ROAST BREAST OF VEAL, A L'ANGLAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 90 min Total: 90 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (2)
  1. First take the tendons out of the breast of veal intended to be dressed, and reserve them for an entrée; then bone it completely, cut the ends square, and trim it; place about 1 lb. of well-seasoned veal stuffing (No. 668) along the centre of the inner part, roll the veal up tight, so as to secure the stuffing in the middle; fasten it with strings and small skewers.
  2. About an hour and a half before dinner-time, spit the breast of veal, cover it with buttered paper, and put it down to roast; when done, dish it up, pour round it either some brown melted butter (No. 82), light Espagnole sauce, or Béchamel, and send to table.
Original Text
595. ROAST BREAST OF VEAL, A L'ANGLAISE. First take the tendons out of the breast of veal intended to be dressed, and reserve them for an entrée; then bone it completely, cut the ends square, and trim it; place about 1 lb. of well-seasoned veal stuffing (No. 668) along the centre of the inner part, roll the veal up tight, so as to secure the stuffing in the middle; fasten it with strings and small skewers. About an hour and a half before dinner-time, spit the breast of veal, cover it with buttered paper, and put it down to roast; when done, dish it up, pour round it either some brown melted butter (No. 82), light Espagnole sauce, or Béchamel, and send to table.
Notes
—