Minced Veal

Ingredients

• One pound Minced Veal
• One tablespoonful of Mushroom Ketchup
• The grated peel of half a Lemon
• One teaspoonful of Cayenne Sauce
• One blade of Mace
• Half pint of Stock
• Two dozen of Oysters
• Sippets of Toast

Method

1. 1

   Mince the veal and make it hot in the stock with the ketchup, cayenne sauce, lemon peel, and mace.

2. 2

   When thoroughly hot, take out the mace; scald the oysters in their own liquor, taking off the beards; put the mince on a hot dish, the oysters in the centre and the sippets of toast round.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 36. The excerpt below is the record exactly as published.

Minced Veal. Ingredients. One pound Minced Veal. One tablespoonful of Mushroom Ketchup. The grated peel of half a Lemon. One teaspoonful of Cayenne Sauce. One blade of Mace. Half pint of Stock. Two dozen of Oysters. Sippets of Toast

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