Minced Veal and Ham

Ingredients

• one-half pound of roast veal
• a quarter of a pound of cooked lean ham
• two tablespoonfuls of butter
• a tablespoonful of flour
• a cup of cream and milk mixed
• the yolks of two eggs
• salt
• pepper
• six round pieces of toast

Method

1. 1

   Cut up the roast veal and cooked ham in small dice.

2. 2

   Fry finely chopped fresh mushrooms in butter, add a tablespoonful of flour and a cup of cream and milk mixed.

3. 3

   Let it come to a boil and then add the veal and ham.

4. 4

   Season with salt and pepper.

5. 5

   When boiling, add the yolks of two eggs, stir well together for another minute, and then remove from the fire.

6. 6

   Divide the hash on the toast, heaping it up as much as possible, and sprinkle with finely chopped parsley.

Nutrition per serving

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 51. The excerpt below is the record exactly as published.

MINCED VEAL AND HAM 3% Cut up in small dice one-half pound of roast veal and a quarter of a pound of cooked lean ham. Fry two finely chopped fresh mushrooms in butter, add a table- spoonful of flour and a cup of cream and milk mixed. 96 ft: LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. LOUIS' EVERY WOMAN'S COOK BOOK Let it come to a boil and then add the veal and ham. Season with salt and pepper. When boiling add the yolks of two eggs, stir well together for another minute, and then remove from the fire. Have six round pieces of toast

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