Stuffed Loin of Veal Boasted from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Bone about five or six pounds of the loin of veal, remove any unnecessary fat, leaving the kidney if liked, farce it with herb farce, and sew it up in the shape of a galantine, then rub it over wit...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Butcher's twine
- Skewer
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Whisk
- Oven
- Roasting pan
- Spoon
- Kitchen shears
- Measuring cup
- Plate
Ingredients
- kidney
- loin of veal
- skewers
- veal
- warm glaze
- cream
- veloute sauce
- fried bacon
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Grenadins of Veal from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Blanquette of Veal from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Fillets of Veal à la Duchesse from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Curry of Veal from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Roast Loin of Veal from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Fillets of Veal à la Bordelaise from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Boiled Loin of Veal from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Loin of Mutton Farced from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com