Minced Veal

Ingredients

• Cold Veal
• One Carrot
• One Onion
• Parsley
• Lemon Peel
• Pepper and Salt
• One tablespoonful of Ketchup

Method

1. 1

   Remove the skin and gristle from the veal and then mince the remainder.

2. 2

   Put the skin, gristle, carrot, onion, piece of lemon peel and a few sprigs of parsley into a saucepan and pour over sufficient cold water to cover.

3. 3

   Simmer slowly for one hour, add pepper and salt to taste, and sufficient browning to make the gravy a nice colour.

4. 4

   Strain through a coarse cloth, return to the saucepan, thicken with a little flour and bring to a boil.

5. 5

   Add the meat and simmer for twenty minutes, taste and if necessary, add the ketchup.

6. 6

   Serve very hot, garnish with sippets of toast, slices of lemon and tufts of parsley.

7. 7

   Boiled macaroni may be served with the veal if liked.

Nutrition per serving

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 18. The excerpt below is the record exactly as published.

MINCED VEAL Ingredients : Cold Veal One Carrot One Onion Parsley Lemon Peel Pepper and Salt One tablespoonful of Ketchup

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