Roasted

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 (12)

stuffing

crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
chopped anchovy
herbs
a good deal of fat bacon
onion ↝ Onions, raw [Vegetables and Vegetable Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
a bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
an egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

wrapping

a veal caul ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

serving

a good brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
currant jelly ↝ Currants, dried [Dried fruits]

Instructions (7)

Wash and wipe it.
Cut a long hole in it.
Stuff it with crumbs of bread, chopped anchovy, herbs, a good deal of fat bacon, onion, salt, pepper, a bit of butter, and an egg.
Sew the liver up.
Lard or wrap it in a veal caul.
Roast it.
Serve with a good brown gravy, and currant jelly.

Original Text

Roasted.

Wash and wipe it: then cut a long hole in it, and stuff it with crumbs of bread, chopped anchovy, herbs, a good deal of fat bacon, onion, salt, pepper, a bit of butter, and an egg. Sew the liver up; then lard or wrap it in a veal caul, and roast it.

Serve with a good brown gravy, and currant jelly.

Notes

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