Rolled Breast of Veal

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

for the veal breast

Rolled Breast of Veal ↝ Veal, breast, separable fat, cooked [Lamb, Veal, and Game Products]
herbs chopped very fine
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
mace ↝ Spices, mace, ground [Spices and Herbs]
thick slices of fine ham ↝ Ham [Cold cuts and cured meats]
two or three calves’ tongues of a fine red, and boiled first an hour or two and skinned

for simmering

a small quantity of water ↝ Water, tap [Tap water]

optional additions

Pigs’ or calves’ feet, boiled and taken from the bones ↝ Pork, pig's feet [Pork]
yelks of eggs boiled ↝ Egg, whole, raw [Eggs and omelets]
beet root, grated ham, and chopped parsley ↝ Beets, raw [Vegetables and Vegetable Products]
beet root, grated ham, and chopped parsley ↝ Ham [Cold cuts and cured meats]
beet root, grated ham, and chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (6)

Bone the breast of veal, take off the thick skin and gristle, and beat the meat with a rolling pin.
Season with herbs chopped very fine, mixed with salt, pepper, and mace.
Lay some thick slices of fine ham, or roll into it two or three calves’ tongues (boiled first an hour or two and skinned).
Bind it up tight in a cloth, and tape it.
Set it over the fire to simmer in a small quantity of water until it be quite tender. Some hours will be necessary.
Lay it on the dresser with a board and weight on it till quite cold.

Original Text

Rolled Breast of Veal.

Bone it, and take off the thick skin and gristle, and beat the meat with a rolling pin. Season with herbs chopped very fine, mixed with salt, pepper, and mace. Lay some thick slices of fine ham, or roll into it two or three calves’ tongues of a fine red, and boiled first an hour or two and skinned. Bind it up tight in a cloth, and tape it. Set it over the fire to simmer in a small quantity of water until it be quite tender. Some hours will be necessary.

Lay it on the dresser with a board and weight on it till quite cold.

Pigs’ or calves’ feet, boiled and taken from the bones, may be put in or round it. The different colours, laid in layers, look well when cut; and yelks of eggs boiled may be put in, with beet root, grated ham, and chopped parsley.

Notes

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