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Veal Roasted Ragout Of

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







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 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.











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