Veal Rolls

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take ten or twelve little thin Slices of Veal, lay on them some Force-Meat according to your Fancy, roll them up, and tye them just across the Middle with coarse Thread, put them on a Bird-spit, rub them over with the Yolks of Eggs, flour them, and baste them with Butter. Half an Hour will do them. Lay them into a Dish, and have ready some good Gravy, with a few Truffles and Morels, and some Mushrooms. Garnish with Lemon.