Minced Veal

Ingredients

• a pint-bowlful of cold veal
• a large cup of boiling water
• a tablespoonful of butter
• one of flour
• a teaspoonful of salt
• a saltspoonful of pepper
• a saltspoonful of mace

Method

1. 1

   Chop veal fine, make a roux with butter and flour, add seasoning, then veal.

2. 2

   Cook for five minutes and serve on buttered toast.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 96. The excerpt below is the record exactly as published.

a tea- spoonful of pepper mixed together, and sprinkled on the meat before chopping. Heat a tablespoonful of butter or nice drippings in a frying-pan ; moisten the hash with a 192 EGGS AND BREAKFAST DISHES. little cold gravy or water ; and heat slowly, stirring often. It may be served on buttered toast when hot, without browning, but is better browned. To accomplish this, first heat through, then set on the back of the stove, and let it stand twenty minutes. Fold like an omelet, or turn out in a round, and serve hot. Minced Veal. Chop cold veal fine, picking out all bits of gristle. To a pint-bowlful allow a large cup of boiling water ; a table- spoonful of butter and one of flour ; a teaspoonful of salt ; and a saltspoonful each of pepper and mace. Make a 7^oux with the butter and flour, and add the seasoning ; put in the veal, and cook five minutes, serving it on but- tered toast, made as in directions given for water toast. Toast, Dry or Buttered. Not one person in a hundred makes good toast ; yet nothing can be simpler. Cut the slices of bread evenly, and rather thin. If a wire toaster is used, several can be done at once. Hold just far enough from the fire to brown nicely ; and turn often, that there may be no scorching. Toast to an even, golden brown. No rule will secure this, and only experience and care will teach one just what degree of heat will do it. If to be buttered dry, butter each slice evenly as taken from the fire, and pile on a hot plate. If served without butter, either send to table in a toast-rack, or, if on a plate, do not pile together, but let the slices touch as little as pos- sible, that they may not steam and lose crispness. TEA, COFFEE, ETC. 193 Water Toast. Have a pan of boiling hot, well-salted water ; a tea- spoonful to a quart being the invariable rule. Dip each slice of toast quickly into this. It must not be wet, but only moistened. Butter, and pile on a hot plate. Poached eggs and minces are served on this form of toast, which is also nice with fricasseed chicken. Milk Toast. Scald a quart of milk in a double boiler, and thicken it with two even tablespoonfuls of corn-starch dissolved in a little cold water, or the same amount of flour. Add a teaspoonful of salt, and a heaping tablespoonful of butter. Have ready a dozen slices of water toast, which, unless wanted quite rich, needs no butter. Pour the thickened milk into a pan, that each slice may be easily dipped into it, and pile them when dipped in a deep dish, pouring the rest of the milk over them. Serve very hot. Cream is sometimes used instead of milk, in which case no thick- ening is put in, and only a pint heated with a saltspoonful of salt

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