Today’s Recipe

Sun (Auckland), Volume II, Issue 493, 24 October 1928, Page 4

Today’s Recipe

; I COLD STUFFED VEAL I rriWO or three pounds of small jjjt? ! I veal — loin or leg—makes a S ! 4 nice little dish. Simmer the o I real an hour or so in enough water M | M to cover, with a little chopped jff j onion and carrot and a seasoning ! ® of pepper and salt. Lift out and M j M when a little cdol, take the meat 'Jjk j H off the hones as much in one piece ® ; m as yon can and spread on it a u j thin layer of nice stuffing” M made savoury with some chopped ® i 4 lean ham (or bacon) and a little j|| very finely-chopped lemon-rind. M | |d Roll up' neatly, tic with tape, roll M ! m in buttered paper and then in a fl 1 'w floured cloth and simmer it an hour \d j and a-half in its broth-—with the 'M y bones round it—then put to press |p | W beUceen two plates with a light \ ] j $ weight on top and do not untie , U until cold and set. Have reedy a f; j ft cupful of the broth boiled until M | p well reduced; brush the meat with M j \ j this to glaze it as soon as the veal m j is untied. JSjj : ‘ aaKT 3 " TMli— r—HIT— rr in—