Veal Stuffing is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic stuffing of breadcrumbs, suet and herbs bound with eggs and flavoured with seasonings that is typically used as a stuffing for meats (particularly veal) and fish. The full recipe is presented here and I hope you enjoy this classic British version of: Veal Stuffing.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Veal Stuffing that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 294.—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.
Modern Redaction
Ingredients:
225g breadcrumbs
120g suet, finely chopped
2 eggs
1 tbsp fresh parsley, chopped
1/4 tsp fresh thyme, chopped
1/4 tsp fresh marjoram, chopped
1/1 shallot, finely minced
salt and freshly-ground black pepper, to taste
freshly-grated nutmeg, to taste
Method:
Combine the breadcrumbs, suet and eggs in a bowl, Season with the parsley, thyme, marjoram, shallot, salt, black pepper and nutmeg then mix well with your hands to combine.
Use this mixture to stuff rolled veal, tunnel-boned legs of mutton, lamb, goat or pork, or even fish.
