Recipe or source entry
Veal Stuffing, or Seasoning
To half a pound of bread-crumbs add four ounces of chopped suet, and two whole eggs; season with chopped parsley, thyme, marjoram and shalot (the last three in very small quantities), nutmeg, pepper and salt; mix well together, and use this stuffing as herein directed.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter05/veal-stuffing.html- Legacy revision
8531e8373e9b- Source checksum
97f2e3b7a9ecdd7e6394322bbebe1305d28b845e9aa56d844e08f41d2eab29b9- Legacy text checksum
5f5f94be7d68e1cfbe7a2a4475fd497e001a145602c5d609beddfac2b67fab8b
Cite this page
Veal Stuffing, or Seasoning. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter05/veal-stuffing.html