Roast veal stuffed with walnuts and mushrooms from The New Doubleday Cookbook: The Best Basic Cookbook Essential for the Complete Kitchen (page 193) by Jean Anderson and Elaine Hanna

  • rosemary
  • parsley
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  • EYB Comments

    Can substitute veal shoulder or veal rump for veal legs; and the book's "Oyster stuffing", "Sage and mushroom stuffing", "Sage and onion dressing", or prepared stuffing mix for the stuffing specified in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute veal shoulder or veal rump for veal legs; and the book's "Oyster stuffing", "Sage and mushroom stuffing", "Sage and onion dressing", or prepared stuffing mix for the stuffing specified in this recipe.

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