Veal Goose
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- upper part of the flank of a loin of veal
- sage
- onions
- brown gravy
- apple sauce
Instructions
- Pare the skin from the veal, leaving about an inch depth of flesh adhering.
- Prepare a stuffing of sage and onions.
- Cover the veal with the stuffing.
- Roll the veal tightly.
- Roast or broil for one hour.
- Serve with brown gravy and apple sauce.