Veal Rolls

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

for the rolls

ten or twelve little thin slices of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
some force-meat according to your fancy
the yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
flour them ↝ Flour, 00 [Cereal Grains and Pasta]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

for the gravy

some good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a few truffles
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
some mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

for garnish

lemon ↝ Lemon, raw [Citrus fruits]

Instructions (11)

Take ten or twelve little thin slices of veal.
Lay on them some force-meat according to your fancy.
Roll them up, and tie them just across the middle with coarse thread.
Put them on a spit.
First rub them over with the yolks of eggs.
Flour them.
Baste them with butter.
Half an hour will do them.
Lay them into a dish.
Have ready some good gravy, with a few truffles and morels, and some mushrooms.
Garnish with lemon.

Original Text

Veal Rolls.
TAKE ten or twelve little thin slices of veal, lay on them some force-meat according to your fancy, roll them up, and tie them just across the middle with coarse thread, put them on a spit, first rub them over with the yolks of eggs, flour them, and baste them with butter. Half an hour will do them. Lay them into a dish, and have ready some good gravy, with a few truffles and morels, and some mushrooms. Garnish with lemon.

Notes

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