1. 1 lb. veal
  2. 1 leg of veal
  3. 1/2 lb. salted pork
  4. 1 lb. grated bread
  5. Handful of green parsley
  6. Pepper
  7. Butter (3 oz. for stuffing, more for gravy)
  8. 3 eggs
  9. Salt
  10. Flour
  11. Water
  12. 1 spoonful ketchup
  13. Sweet herbs (optional)
  • Take veal, and pork and chop all very fine,
  • Add grated bread, green parsley, pepper to taste, butter, eggs, and sweet herbs if you like them
  • Mix well
  • Cut the leg round like a ham, stab it full of holes, and fill in all the stuffing
  • Salt and pepper the leg and dust on some flour
  • If baked in an oven, put into a sauce pan with a little water, if potted, lay some scewers at the bottom of the pot, put in a little water and lay the leg on the scewers
  • With a gentle fire render it tender, (frequently adding water)
  • When done take out the leg, put butter in the pot and brown the leg
  • The gravy in a seperate vessel must be thickened and buttered and a spoonful of ketchup added.

  • Source: American Cookery by Amelia Simmons, 1798

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