186. Veal

Preparation info

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Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Take two pounds of the leg of veal, or meat from the shoulder, or the neck or breast, in fact any part, cut in pieces; season it with one teaspoonful and a half of salt, and a half of pepper, and add a quarter of a pound of bacon cut in slices. To vary the seasoning, use herbs, (No. 460 A.) It will also be very good with some suet pudding, previously boiled in small balls, if you omit either potatoes or stuffing. The pieces of veal should be rolled in flour; add half a pint of water, if with potatoes, and more, if pudding or stuffing; bake one hour and a half, and serve. Mushrooms may be added.