Melton Veal

Ingredients

• Take any cold veal
• two or three tablespoonfuls of cracker crumbs
• one third as much finely chopped ham as of veal
• one tablespoonful of cracker crumbs
• one onion
• one teaspoonful of salt
• one saltspoonful of pepper

Method

1. 1

   Chop veal and season.

2. 2

   Mix with ham and crumbs, moisten, line a mould with hard-boiled egg slices, fill with mixtures, press, and steam for 45 minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 163. The excerpt below is the record exactly as published.

Melton Veal. Take an}" cold veal^ either roasted or boiled ; chop it fine, and season with salt^ pepper^ and lemon juice ; add two or three tablespoonfuls of cracker crumbs^ and moisten with soup stock or hot water. Take one third as mnoh finely chopped ham as of veal ; season with mustard and cayenne ; add oiie tablespoonful of cracker crumbs., and moisten with hot stock or water. Butter a mould, and line it with slices of hard- boiled egg. Put in the two mixtures irregularly, so that when cut it will have a mottled appearance ; press in closel}^ and steam three-quarters of an hour. Set away 'to cool ; remove from the mould, and slice before serving. This is an excellent dish for lunch or tea, and is a con- 2/6 The Boston Cook Book. venient way of using pieces of veal that would not other- wise be utilized. Veal Loaf. Parboil two pounds of lean veal. Chop fine with dne fourth of a pound of salt pork or bacon ; add four butter crackers^ pounded, two eggs^ well beaten, two teaspoonfuls of salt ^ one saltspoonful of pepper^ and half a saltspoonful of nutmeg or mace. Moisten with the meat liquor, mould into an oval loaf, and put into a shallow tin pan. Add a little of the water in which the meat was boiled. Bake till quite brown, basting often. Serve hot or cold, cut in slices. Raw veal maj^ be used in the same w^ay, baking it two hours or more. No. 2, — Select a hnuckle of veal^ or 2i\\y hony piece that has a large proportion of gelatine. Cut in small pieces, and remove any fragments of bone. Cover with cold water., boil quickly, skim, and add one onion

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