To stuff a Leg of Veal
Take one pound of veal, half pound pork (salted,) one pound grated
bread, chop all very fine, with a handful of green parsley, pepper it,
add 3 ounces butter and 3 eggs, (and sweet herbs if you like them,)
cut the leg round like a ham and stab it full of holes, 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 sauce pan with a little water, if
potted, lay some scewers at the bottom of the pot, put in a little
water and lay the leg on the scewers, with a gentle fire render it
tender, (frequently adding water,) when done take out the leg, put
butter in the pot and brown the leg, the gravy in a separate vessel
must be thickened and buttered and a spoonful of ketchup added.
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