Breast of Teal. — Remove all the bones from a breast of veal,
wipe the meat off with a damp towel, season with 1 tablespoonf ul
seasoning salt. Lay the breast on a table, cover the inner part with
veal forcemeat 1 inch in thickness ; cut y^ pound of boiled tongue
into finger-thick strips, lay them y, inch apart over the forcemeat,
and, if handy, sprinkle over ys cupful fine-cut mushrooms ; then
roll up the breast of veal carefully, and secure its shape by tying it
with strings ; fasten with skewers over the ends large thin slices
of larding pork to prevent the forcemeat from escaping. Put the
bones and trimmings in an oval-shaped roasting pan with cover,
add 2 fine-sliced onions, 1 sliced carrot, a bouquet, 12 whole peppers,
4 ounces salt pork✪ Breast of Teal, put the veal on top of this, adding sufficient cold
water or white stock to three fourths the height of the meat ; cover
with buttered paper, put on the cover, set the pan over the fire, and
cook slowly about 2 hours, till done. When ready to serve, take it out,
remove strings and pork, lay the breast in a roasting pan, and keep
it warm with a little of the broth ; strain the broth, remove the fat,
reduce the broth by boiling to lyt pint. Pour the reduced broth
over the breast of veal, set in a hot oven, baste freely, and roast till
it has obtained a nice glaze ; then remove the breast to a hot dish.
Melt 1 ounce butter in a saucepan, add 1 tablespoonf ul fiour, stir and
cook 2 minutes ; add the gravy from the veal, and sufficient boiling
water to make 1 pint of sauce, cook 3 minutes ; then strain. Pour
a little sauce over the meat and serve the remainder in a sauce bowl ;
VEAL. 279
garnish with a border of creamed wax beans around the meat, then a
border of carrot balls, and next to the carrots a border of potato balls.
Teal Boulade. — Bemove the bones, kidney, and fat from a
loin of veal weighing about 9 or 10 pounds ; season with 1 table-
spoonful seasoning salt ; then prepare a forcemeat. Mix Vs pound
fine-chopped real with 4 ounces fine-chopped veal fat ; season with
1 teaspoonful seasoning salt and Y^ teaspoonful grated nutmeg.
Boil Vj cupful water with 1 ounce butter, add y, cupful flour, stir
until formed into a paste, then remove ; when cold add it to the
meat, also the yolks of 2 eggs, 1 whole egg, and 1 tablespoonful fine
grated bread crumbs. Lay the loin on a table with the skin side
downward, spread the forcemeat over the loin, then roll up, and tie
it with several rows of strings ; tie twice more toward the center,
equally dividing the distance. Place the bones and trimmings in
a large kettle, add 2 ounces lean raw ham and 2 ounces fat pork,
clover with cold water, place it over the fire; as soon as it
begins to boil, add a bouquet, 2 onions, 1 carrot, and y^ even
tablespoonful salt; put in the roulade, cover and cook slowly ✪ Roulade of Veal
Page 187 · 5 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Breast of Teal. — Remove all the bones from a breast of veal, wipe the meat off with a damp towel, season with 1 tablespoonf ul seasoning salt. Lay the breast on a table, cover the inner part with veal forcemeat 1 inch in thickness; cut 1/2 pound of boiled tongue into finger-thick strips, lay them 1/2 inch apart over the forcemeat, and, if handy, sprinkle over 1/3 cupful fine-cut mushrooms ; then roll up the breast of veal carefully, and secure its shape by tying it with strings ; fasten with skewers over the ends large thin slices of larding pork to prevent the forcemeat from escaping. Put the bones and trimmings in an oval-shaped roasting pan with cover, add 2 fine-sliced onions, 1 sliced carrot, a bouquet, 12 whole peppers, 4 ounces salt pork, put the veal on top of this, adding sufficient cold water or white stock to three fourths the height of the meat ; cover with buttered paper, put on the cover, set the pan over the fire, and cook slowly about 2 hours, till done. When ready to serve, take it out, remove strings and pork, lay the breast in a roasting pan, and keep it warm with a little of the broth ; strain the broth, remove the fat, reduce the broth by boiling to 1 1/2 pint. Pour the reduced broth over the breast of veal, set in a hot oven, baste freely, and roast till it has obtained a nice glaze ; then remove the breast to a hot dish. Melt 1 ounce butter in a saucepan, add 1 tablespoonf ul fiour, stir and cook 2 minutes ; add the gravy from the veal, and sufficient boiling water to make 1 pint of sauce, cook 3 minutes ; then strain. Pour a little sauce over the meat and serve the remainder in a sauce bowl ;
garnish with a border of creamed wax beans around the meat, then a border of carrot balls, and next to the carrots a border of potato balls.
Veal Roulade. — Remove the bones, kidney, and fat from a loin of veal weighing about 9 or 10 pounds ; season with 1 tablespoonful seasoning salt ; then prepare a forcemeat. Mix 1/3 pound fine-chopped veal with 4 ounces fine-chopped veal fat ; sseason with 1 teaspoonful seasoning salt and 1/2 teaspoonful grated nutmeg. Boil 1/3 cupful water with 1 ounce butter, add 1/2 cupful flour, stir until formed into a paste, then remove ; when cold add it to the meat, also the yolks of 2 eggs, 1 whole egg, and 1 tablespoonful fine grated bread crumbs. Lay the loin on a table with the skin side downward, spread the forcemeat over the loin, then roll up, and tie it with several rows of strings; tie twice more toward the center, equally dividing the distance. Place the bones and trimmings in a large kettle, add 2 ounces lean raw ham and 2 ounces fat pork, cover with cold water, place it over the fire; as soon as it begins to boil, add a bouquet, 2 onions, 1 carrot, and 1/2 even tablespoonful salt; put in the roulade, cover and cook slowly
Records on this page
Breast of TealTeal BouladeRoulade of VealTeal Stew with VegetablesBagot of Calf's Tongue