Wed 21 May 2008
STUFFING FOR VEAL
Trim off the skin and mince fine one-fourth pound
of beef suet. Mix with it one cupful of bread crumbs, one tablespoonful
of chopped parsley, two tablespoons of finely minced ham and the grated
peel of a lemon. Season the stuffing to taste with pepper and salt and
bind it with one beaten egg. It is then ready to use.
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