Roast Veal, Stuffed

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852

Source: A Plain Cookery Book for the Working Classes
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (10)

stuffing

eight ounces of bruised crumb of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
four ounces of chopped suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
shalot, thyme, marjoram, and winter savory, all chopped fine
shalot, thyme, marjoram, and winter savory, all chopped fine ↝ Thyme, fresh [Spices and Herbs]
shalot, thyme, marjoram, and winter savory, all chopped fine ↝ Parsley, raw [Not included in a food category]
shalot, thyme, marjoram, and winter savory, all chopped fine ↝ Winter squash, raw [Other red and orange vegetables]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
pepper and salt to season ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt to season ↝ Salt, table, iodized [Spices and Herbs]

main

A piece of the shoulder, breast, or chump-end of the loin of veal ↝ Veal, shoulder, arm, separable lean only, raw [Lamb, Veal, and Game Products]

Instructions (5)

Season the piece of veal with the following stuffing: To eight ounces of bruised crumb of bread add four ounces of chopped suet, shalot, thyme, marjoram, and winter savory, all chopped fine; two eggs, pepper and salt to season; mix all these ingredients into a firm compact kind of paste.
Use this stuffing to fill a hole or pocket which you will have cut with a knife in some part of the piece of veal, taking care to fasten it in with a skewer.
If you intend roasting the veal, and should not possess what is called a bottle-jack, nor even a Dutch oven, suspend the veal by, and fasten it to, the end of a twisted skein of worsted, made fast at the upper end by tying it to a large nail driven into the centre of the mantelpiece for that purpose.
Roast the veal by dangling it before your fire.
The exact time for cooking it must depend upon its weight. A piece of veal weighing four pounds would require rather more than an hour to cook it thoroughly before your small fire.

Original Text

No. 22. Roast Veal, Stuffed.

A piece of the shoulder, breast, or chump-end of the loin of veal, is the cheapest part for you, and whichever of these pieces you may happen to buy, should be seasoned with the following stuffing:—To eight ounces of bruised crumb of bread add four ounces of chopped suet, shalot, thyme, marjoram, and winter savory, all chopped fine; two eggs, pepper and salt to season; mix all these ingredients into a firm compact kind of paste, and use this stuffing to fill a hole or pocket which you will have cut with a knife in some part of the piece of veal, taking care to fasten it in with a skewer. If you intend roasting the veal, and should not possess what is called a bottle-jack, nor even a Dutch oven, in that case the veal should be suspended by, and fastened to, the end of a twisted skein of worsted, made fast at the upper[22] end by tying it to a large nail driven into the centre of the mantelpiece for that purpose. This contrivance will enable you to roast the veal by dangling it before your fire; the exact time for cooking it must depend upon its weight. A piece of veal weighing four pounds would require rather more than an hour to cook it thoroughly before your small fire.

Notes

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