Veal, roasted, ragout of

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
for sauce
Instructions (6)
  1. Cut slices of veal about the size of two fingers and at least as long as three; beat them with a cleaver till they are no thicker than a crown-piece.
  2. Put upon every slice some stuffing made with beef-suet, ham, a little thyme, parsley, scallions, and a shalot.
  3. When the whole is minced, add the yolks of two eggs, half a table-spoonful of brandy, salt, and pepper; spread it on the veal and roll it.
  4. Cover each piece with a thin slice of bacon, and tie it carefully.
  5. Then put them on a small delicate spit covered with paper; and, when they are done, take off the paper carefully, grate bread over them, and brown them at a clear fire.
  6. Serve them with a gravy sauce.
Original Text
Veal, roasted, ragout of. Cut slices of veal about the size of two fingers and at least as long as three; beat them with a cleaver till they are no thicker than a crown-piece; put upon every slice some stuffing[149] made with beef-suet, ham, a little thyme, parsley, scallions, and a shalot. When the whole is minced, add the yolks of two eggs, half a table-spoonful of brandy, salt, and pepper; spread it on the veal and roll it. Cover each piece with a thin slice of bacon, and tie it carefully. Then put them on a small delicate spit covered with paper; and, when they are done, take off the paper carefully, grate bread over them, and brown them at a clear fire. Serve them with a gravy sauce.
Notes
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