Home Recipes Cook Books Food Categories Featured

STUFFED SHOULDER OF VEAL

(Meats) - (The International Jewish Cook Book)







Have the blade removed, and fill the space with a stuffing made of bread
crumbs, thyme, lemon juice, salt, pepper to taste and one egg, also
chopped mushrooms if desired. Sew up the opening, press and tie it into
good shape and roast. The stuffing may be made of minced meat, cut from
the veal, and highly seasoned.











Add to Informational Site Network
Report
Privacy
ADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1872 times.

Home Made Cookies.ca