Minced Veal

Ingredients

• 1 lb. cold veal
• 1 pint water
• 2 oz. butter or dripping
• ½ oz. flour
• grated rind of half a lemon
• 1 teaspoonful mixed sweet herbs
• 1 carrot
• 1 blade mace
• 1 onion
• 1 dessertspoonful lemon juice
• pepper
• salt

Method

1. 1

   Take any bones from the veal and put them into a pan with the water, lemon rind, herbs, carrot, mace, and onion, and allow to simmer one hour.

2. 2

   Mince the veal finely.

3. 3

   Put the butter into a pan and stir in the flour, when browned slightly, strain and add the liquor from the bones, add the minced veal, season to taste, allow to simmer for five minutes, remove from the fire, add the lemon juice, and serve with sippets of toast and slices of fried bacon, or forcemeat balls.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 50. The excerpt below is the record exactly as published.

MINCED VEAL. 1 lb. cold veal 1 pint water 2 oz. butter or dripping H oz. flour grated rind of half a lemon 1 teaspoonful mixed sweet herbs 1 carrot 1 blade mace 1 onion 1 dessertspoonful lemon juice pepper and salt

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