No. 878 — Roast Veal Breast Stuffed with Bread
English historical translation of Molokhovets recipe No. 878 from the 1901 Russian cookbook, retaining original methods and measures.
A whole breast may be roasted in the oven, or cut into portions and fried on the stove. Lean breast is first soaked in milk.
Wash and dry a fatty breast of veal, salt it and prepare the following stuffing.
Remove the crust from a five-kopeck French roll and soak its crumbled crumb in one glass of milk or cream. Add ⅛ Russian pound of veal kidney fat, trimmed of membrane and minced finely, two eggs, salt, pepper, nutmeg and finely chopped dill or parsley. Mix thoroughly.
Pack the stuffing beneath the skin covering the breast. Brush with egg, sprinkle with breadcrumbs, pour over butter and roast in a pan in the oven. The rib bones may carefully be removed before stuffing.
Garnish with fried potatoes.
To provide
1 breast of veal and a five-kopeck French bread roll 1 glass of milk ⅛ Russian pound of kidney fat 2 eggs, salt and pepper | Nutmeg A handful of dill or parsley 2 spoonfuls of butter Optional: potatoes |