Have the butcher make a pocket in the VEAL for the filling. Now soak sufficient stale bread in cold water so that when pressed dry it will measure two cups. Place the bread in a Saucepan and add
- One cup of finely chopped onions,
- Three tablespoons of finely chopped parsley,
- One green pepper, chopped fine,
- One-half cup of shortening.
Mix thoroughly and then cook slowly so that the onion does not brown. When tender add
- One teaspoon of paprika,
- Two teaspoons of salt,
- One teaspoon of pepper.
Mix thoroughly and then cool and fill into VEAL. Sew the opening with a darning needle and a stout string or fasten with toothpicks. Dust the meat well with flour and then place in a hot oven to brown. Then reduce the heat of the oven to moderate and ROAST, allowing thirty minutes for the meat to start cooking and twenty-five minutes to the pound. Baste every ten minutes with:
- One-half cup of vegetable SALAD oil in One and one-half cups of boiling water.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss