Marbled Veal

Ingredients

• a beef tongue
• same quantity lean veal
• pepper
• a little mustard
• pinch each of nutmeg
• pinch each of cloves
• salt
• four or five hard boiled eggs
• sweet marjoram
• boiled ham cut in dice
• a slight dredging of flour
• a tablespoon melted gelatine

Method

1. 1

   Boil beef tongue and veal, grind separately.

2. 2

   Season with pepper, mustard, nutmeg, cloves, and salt.

3. 3

   Pack in a buttered crock in layers with sliced egg, ham, and flour.

4. 4

   Pour in stock or gelatine, cover, and bake for 1.5 hours.

5. 5

   Turn out and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 372. The excerpt below is the record exactly as published.

Marbled Veal. — Boil a beef tongue, and same quantity lean veal ; grind separately in sausage cutter ; season both with pepper, a little mustard and pinch each of nutmeg and cloves, adding salt to veal. Pack in alternate spoonfuls as irregularly as possible in a buttered crock, pressing ver^r hard ; put in cold place, turn out whole and cut in slices. White meat of fowls mav be used in place of veal. Or take a piece of veal from the round; add loose lean scraps, and a bone if convenient ; cover with cold water and boil un- til perfectly tender ; remove the piece of meat, leaving the scraps and bone to stew longer. Have ready four or five hard boiled eggs ; slice the cold veal, and put in the mold in layers, with sliced egg, a little salt, pepper, sweet maijoram, boiled ham cut in dice, and a slight dredging of flour ; reserve enough of the egg to make a border around the last layer. When mold is full press the layers gently to- gether and pour in the stock from the kettle. If there are no scraps or bone for the stock, stir in a tablespoon melted gelatine

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