PORCUPINE of a BREAST of VEAL

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Time
Cook: 120 min Total: 120 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
for the porcupine
for larding
for the pot
for the gravy
Instructions (8)
  1. Bone the finest and largest breast of veal you can get.
  2. Rub it over with the yolks of two eggs.
  3. Spread it on a table, lay over it a little bacon cut as thin as possible, a handful of parsley shred fine, the yolks of five hard boiled eggs chopped small, a little lemon peel cut fine, nutmeg, pepper and salt to your taste, and the crum of a penny loaf steeped in cream.
  4. Roll them close, and skewer it up.
  5. Cut fat bacon and the lean of ham that has been a little boiled, or it will turn the veal red, and pickled cucumbers about two inches long to answer the other lardings, and lard it in rows, first ham, then bacon, then cucumbers, till you have larded it all over the veal.
  6. Put it in a deep earthen pot, with a pint of water, cover it, and set it in a slow oven two hours.
  7. When it comes from the oven skim the fat off, and strain the gravy through a sieve into a stew-pan.
  8. Put in a glass of white wine, a little lemon pickle.
Original Text
To make a PORCUPINE of a BREAST of VEAL. BONE the finest and largest breast of veal you can get, rub it over with the yolks of two eggs, spread it on a table, lay over it a little bacon cut as thin as possible, a handful of parsley shred fine, the yolks of five hard boiled eggs chopped small, a little lemon peel cut fine, nut- meg, pepper and salt to your taste, and the crum of a penny loaf steeped in cream, roll them close, and skewer it up, then cut fat bacon and the lean of ham that has been a little boiled, or it will turn the veal red, and pickled cucumbers about two inches long to answer the other lardings, and lard it in rows, first ham, then bacon, then cucumbers, till you have larded it all over the veal; put it in a deep earthern pot, with a pint of water, cover it, and set it in a slow oven two hours; when it comes from the oven skim the fat off, and strain the gravy through a sieve into a stew-pan, put in a glass of white wine, a little lemon pickle and
Notes
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