A disguised Leg of Veal and Bacon

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Lard your Veal all over with Slips of Bacon and a little Lemon-peel, and boil it with a Piece of Bacon; when enough, take it up, cut the Bacon into Slices, and have ready some dry’d Sage and Pepper rubb’d fine, rub over the Bacon, lay the Veal in the Dish and the Bacon round it, strew it all over with fry’d Parsley, and have Green Sauce in Cups; made thus: Take two Handfuls of Sorrel, pound it in a Mortar and squeeze out the Juice, put it into a Sauce pan with some melted Butter, a little Sugar, and the Juice of Lemon. Or you may make it thus: Beat two Handfuls of Sorrel in a Mortar with two Pippins quarter’d, squeeze the Juice out with the Juice of a Lemon or Vinegar, and sweeten it with Sugar.