Cold Dressed Meat

Ingredients

• two to three pounds of cold dressed veal
• a good-sized onion chopped small
• a stick of celery
• a bunch of parsley
• a pint of stock made from bones
• a pinch of pounded mace
• the strained juice of half a lemon
• the yolks of two eggs
• a little pepper and salt

Method

1. 1

   Cut the veal into neat slices and trim the brown outside.

2. 2

   Mince the brown part and put it in a saucepan with onion, celery, parsley, pepper, salt, and stock.

3. 3

   Simmer for half an hour, strain the gravy, and return it to the saucepan with mace, lemon juice, and veal slices.

4. 4

   Simmer for a minute.

5. 5

   Beat the yolks of eggs, mix with warm gravy, and add gradually to the rest.

6. 6

   Stir until smooth but do not boil.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2097. The excerpt below is the record exactly as published.

Cold Dressed Meat. — Take from two to three pounds of cold dressed veal. Cut it into neat slices, and trim away the brown outside. Put these slices into a dish, cover them over, and keep them in a cool place till wanted. Mince the brown part, and put it into a sauce- pan with a good-sized onion chopped small, a stick of celerj', a bunch of parsle_y, a little pepper and salt, and a pint of stock made from bones. Let all simmer gently together for half an hour. Strain the gravy, and put it again into the saucepan with a pinch of pounded mace, the strained juice of half a lemon, and the slices of veal. Let it simmer a minute or two. Beat the yolks of two eggs

Cook this with the app: pantry check, scaling, and the assistant.