{"id":4400,"slug":"stuffed-breast-of-veal-au-jus","title":"Stuffed breast of veal, au jus","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a breast of veal ready for stuffing","the same dressing as for chicken","one sliced onion","one carrot","salt","pepper","bits of butter","one cup of bouillon","one spoonful of meat extract"],"ingredients_norm":["breast of veal ready for stuffing","same dressing as for chicken","onion","carrot","salt","pepper","bits of butter","bouillon","meat extract"],"steps":["Have your butcher prepare a breast of veal ready for stuffing.","Use the same dressing as for chicken, and sew up the end so the dressing will not fall out while roasting.","Put in the roasting pan one sliced onion and one carrot.","Put in the veal and sprinkle with salt and pepper.","Put bits of butter all over the top and roast in oven, basting often.","It will take about an hour to cook in a moderate oven.","Remove the veal to platter when done, and make a sauce by adding to the gravy in pan one cup of bouillon and one spoonful of meat extract, boil for five minutes, and strain."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w9:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2ff1e875687e8c85ce4ad6b7fff0780cce9775a27b34daea4a67c778ba0cdd62","created_at":"2026-08-02T16:36:55Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/stuffed-breast-of-veal-au-jus"}