Minced Veal

Ingredients

• a pound and a half of meat
• a pint and a half of the stock
• an inch of lemon-rind
• two sprigs of parsley
• one of thyme
• an ounce of butter
• an ounce of flour
• a quarter of a pint of milk
• salt
• very slightly with pepper
• a spoonful or two of cream

Method

1. 1

   Trim veal, cut into small squares, mix with mace and lemon rind, dredge with flour.

2. 2

   Stew trimmings with stock, lemon rind, parsley, and thyme for an hour.

3. 3

   Cool and remove fat.

4. 4

   Melt butter, mix with flour, add stock and milk, stir until boiling.

5. 5

   Season, add mince, heat through without boiling, and serve with toasted sippets.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 147. The excerpt below is the record exactly as published.

Minced Veal. Hot Buttered Toast. Fried Bacon. Dry Toast. New Potatoes. Honey. Cottage Plum Pudding. Brown and White Bread and Butter. Fried Hominy. Cheese. Marketing. For the Day.— Six ounces of Bacon in rashers (January 3rd) ; Potatoes ; six ounces of Suet. For To-morrow.— A quarter of a pound of German Sausage ; one Cow’s Heel ; Fillet of Beef (January 2nd). Bkeakfast. — Boiled Eggs ( J anuary 5th) ; Collared Tongue (January 2nd) ; Fried Hominy (February 12th). Luncheon.— Bice and Cheese (February 18th) ; Hasty Pudding (March 30th). Dinner. — Victoria Soup (February 9th). Minced Veal. — Take the remains of the fillet of veal, trim away the skin and nearly all the fat ; cut the meat into slices, then into strips, and then into very small squares. Do not, however, chop the meat. Mix with it a very small pinch of pounded mace and a grate or two of lemon-rind, and dredge flour thickly over it. Put the trimmings, skin, and bone into a saucepan with — supposing there is a pound and a half of meat — a pint and a half of the stock made from the veal bone, an inch of lemon-rind, two sprigs of parsley, and one of thyme. Cover closely, and stew gently for about an hour, till the gravy is strong and good. Let it go cold and free it from fat. Melt an ounce of butter in a stewpan, beat an ounce of flour smoothly with it, and add a quarter of a pint of the stock and the same of milk. Stir the sauce till it boils. Season it with salt and very slightly with pepper ; a spoonful or two of cream may be added, and is a great improvement. Put in the mince and make it hot through, but on no account let it boil. Turn it upon a hot dish and surround it with toasted sippets. Send strips of bacon to table with it. If preferred, minced veal may be coloured brown with a little brown thickening. Fried Bacon (January 2nd, Bacon fried with Kidneys) ; New Potatoes (April 12th) ; Cottage Plum Pudding (June 6th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn the mutton in the pickle. 2. Put a cupful of haricot beans to soak all night in cold water. 3. Brush the beef lightly over with vinegar, sprinkle pepper and salt over it, and hang it in a cool airy place (January 2nd). 184 A YEAR'S COOKERY. May S2th. Breakfast. Luncheon. Dinner. German Sausage. Cow’s Heel, with Parsley Haricot Pur^e. Eggs, with Brown Butter. Sauce. Fillet of Beef. Hot Buttered Toast. Elegant Economist’s Pud- Broccoli. Dry Toast. Marmalade. Brown and White Bread and Butter. Porridge. ding. Mashed Potatoes. Brown Bread Pudding Cheese. Marketing. For the Day.— Broccoli ; Potatoes. For To-morrow.— A Melton Mowbray Pork Pie; Forced Mushrooms; Water¬ cress ; a two-pound tin of Tomatoes ; half a pound of good Kidney Suet. Breakfast.— German Sausage (June 6th); Eggs, with Brown Butter (January 6th); Porridge (January 25th). Luncheon. — Cow’s Heel, with Parsley Sauce (February 20th). Elegant Economist' s Pudding. — Cut the remains of the cottage plum pudding into neat slices and lay them in a buttered pie-dish, pressing them down to make them adhere. Make as much custard as will fill the dish ; let it go cold. Pour it upon the pudding ; cover the top with thin slices of pudding, and bake in a gentle oven. When the custard is set the pudding is done enough. It will take from half an hour to an hour, according to its size. The custard may be plain or rich, according to taste (August 10th). Dinner. — Haricot Pur4e (March 9th) ; Fillet of Beef, Boasted (February 11th); Broccoli (Cauliflower, April 25th). Mashed Potatoes. — Boil or steam two pounds of potatoes, and when done enough rub them quickly through a wire sieve. Melt an ounce of butter in a stewpan, pour over it a quarter of a pint of milk

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