FoodReference Website

Recipe Section - FoodReference.com

Home   |    Food Articles   |    Food Trivia   |    Today in Food History   |    RECIPES   |    Cooking Tips   |    Who's Who   |    Food Quotes   |    Videos   |    Trivia Quizzes   |    Crosswords   |    Food Poems   |    Cookbooks   |    Food Posters   |    Shop Kitchen Tools   |    Recipe Contests   |    Culinary Schools   |    Gourmet Tours   |    Food Festivals & Shows

You are here HomeRecipes

 1796 COOKBOOKMEATS >  To Stuff a Leg of Veal >

NEXT


 



COOKING SCHOOLS & COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

 

 

Recipes from American Cookery
 by Amelia Simmons (1796)

MEATS
To stuff a Leg of Veal.

Take one pound of veal, half pound of pork (salted,) one pound grated bread -- chop all very fine, with a handful of green parsley, pepper it, add 3 ounces butter and three eggs, (and sweet herbs if you like them,) make large incisions in the leg, and fill in all the stuffing; then salt and pepper the leg and dust on some flour; if baked in an oven, put into a saucepan with a little water, if potted, lay some skewers at the bottom of the pot, put in a little water and lay the leg on the skewers with a gentle fire to render it tender, (frequently adding water,) when done in take out the leg, put butter in the pot and brown the leg, the gravy in a separate vessel must be thickened and buttered, a spoonful of ketchup added, and wine if agreeable.
 

RELATED RECIPES:

MEATS     |     Alamode Beef     |     General Rules for Boiling     |     Roast Lamb     |     Roast Mutton     |     Roast Veal     |     Soup of Lamb’s Head and Pluck     |     Soup, Made of a Beef’s Hock     |     To Alamode a Round of Beef     |     To Alamode a Round     |     To Boil Ham     |     To Broil a Beef Stake     |     To Broil Chickens     |     To Dress a Beef Stake     |     To Dress a Calve’s head     |     To Dress a Turtle     |     To Roast Beef     |     To Smother a Fowl in Oysters     |     Stuff Leg of Pork, Bake or Roast     |     To Stuff a Leg of Veal     |     To Stuff a Pig, to Roast or Bake     |     To Stuff a Turkey     |     To Stuff and Roast a Goslin     |     To Stuff & Roast a Turkey or Fowl     |     To Stuff and Roast 4 Chickens     |     Veal Soup     |     Veal Stake


Home     |     About Us & Contact Us     |     Recipes: Main Category List     |     Food History Articles     |     Food Timeline     |     Favorite Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2013 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.
 





 



Recipe Videos


Order Free Food & Kitchen Catalogs