Minced Cold Veal

Ingredients

• one pound of cold veal
• rind of one lemon
• one gill second stock
• one gill milk or cream
• one salt-spoonful grated nutmeg
• one half tea-spoonful salt
• one salt-spoonful pepper
• two ounces bread crumbs
• one of butter

Method

1. 1

   Mince the cold veal finely and season with lemon rind, nutmeg, pepper, and salt.

2. 2

   Place in a stew-pan, pour over milk or cream and stock, and heat until boiling.

3. 3

   Cook slowly for ten minutes.

4. 4

   Pour into a pie-dish, sprinkle with bread crumbs, and dot with butter.

5. 5

   Brown quickly in a hot oven or before the fire.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 56. The excerpt below is the record exactly as published.

Minced Cold Veal. — One pound of cold veal, rind of one lemon, one gill second stock, one gill milk or cream, one salt- spoonful grated nutmeg, one half tea-spoonful salt, one salt- spoonful pepper, two ounces bread crumbs, one of butter

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