Minced Veal

Ingredients

• A Rasher of Lean Ham
• White Stock
• i oz. of Butter
• A Bouquet garni
• Lemon
• Flour

Method

1. 1

   1.

2. 2

   Cut up cold veal into small dice.

3. 3

   2.

4. 4

   Trim off fat and gristle.

5. 5

   3.

6. 6

   Prepare stock with veal trimmings, cover with water, season, and simmer for 2-3 hours.

7. 7

   4.

8. 8

   Strain and remove fat.

9. 9

   5.

10. 10

    Melt butter, stir in flour, add stock, boil, skim, and cool.

11. 11

    6.

12. 12

    Stir in veal and gently simmer to warm through.

13. 13

    7.

14. 14

    Serve with toasted or fried sippets of bread.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 60. The excerpt below is the record exactly as published.

MINCED VEAL. Ingredients. A Rasher of Lean Ham. White Stock, i oz. of Eutter. A Bouquet garni. Lemon. Flour. Hashes and Stews. corns, a strip or two of lemon-peel (and a small sliced carrot and onion if the flavours are liked). Let these simmer for two or three hours. 4. Strain into a basin. 5. When cold remove all the fat. 6. Melt in a stew- pan an ounce of butter. 7. Stir in a tablespoonful of flour. 8. Add the stock. 9. Boil. 10. Skim if necessary, and stand it aside to cool a little. 11. Stir in the veal. 12. Gently simmer, just sufficient to warm the meat through. 13. A spoonful of cream is an acceptable addition to the mince. Serve with toasted or fried sippets of bread. Precautions. — The careful preparation of the sauce is important, which should be the thickness of cream, and the meat should be cut into pieces of uniform size. HARICOT MUTTON (1). Ingredients. 3 lbs. of Neck of Mutton. 2 Onions. 3 Carrots. Pickles. Butter. Ketchup. 3 Turnips. Haricot properly means French beans; it now means meat cut into chops, and stewed with vege- tables. 1. Divide three pounds of the best end of neck of mutton into chops. 2. Trim and shape them, and remove the fat. 3. Cut two onions into slices. 4. Cut three moderate-sized turnips and three carrots into fancy shapes with a vegetable cutter. 5. Take a clean frying-pan, and fry the cutlets lightly in butter over a. brisk fire, but do not cook them. 6. Fry the vegetables in the same butter for three or four minutes, but do not brown them or change their colour. 7. Put the cutlets into a stewpan. 8. Lay 134 Buckmaster s Cookery. the vegetables oil them. 9. Cover with stock, and let the contents come slowly to the boil. 10. Skim off all the fat. 11. Put aside to simmer for two hours. 12. Season with pepper and salt, and finish with a teaspoonful of mushroom or walnut ketchup, and mixed pickles finely minced. 13. Dish the chops in a soup-dish, pour over the gravy and vegetables, and serve. Precautions. — Freedom from fat and delicate flavouring are necessary. HARICOT MUTTON (2). Ingredients. Neck of Mutton, or the scrag end. Pint of 2nd Stock. Carrot. i Onion. Sugar. Turnips. Button Onions. Potatoes. 1. Take the best end of the neck of mutton, and put it on a board. Saw off the end of the rib, leaving the cutlet bone three inches in length. 2. Saw off the chine bone at the back of the cutlets, and joint each cutlet with the chopper. 3. Remove each cutlet with a sharp knife. 4. With a flat meat chopper, beat each cutlet to about three-quarters of an inch in thickness; moisten the side of the chopper with a little water. 5. Trim the cutlet round, scraping about half an inch of the rib bone bare. 6. Form the cutlets into a good shape. 7. Take one onion, peel it, and cut it into slices. 8. Put two ounces of butter in a stewpan, and fry the onion and cutlets a nice brown on both sides. 9. When brown, remove the cutlets, and pour away the fat from the pan. 10. Brown one tablespoonful of flour in the pan, and pour in one pint of stock ; stir well until it boils. 11. Strain the sauce and return Hashes and Stews. 135 it with the cutlets to the pan. 12. Wash and scrape one carrot, and cut it into fancy shapes with a cutter. 13 Peel two turnips, and cut them in quarters. 14. Carefully peel one dozen button onions. 15. Stew the cutlets gently for half an hour, then add the pre- pared vegetables, and let all simmer together for half an hour. 16. When the vegetables are tender, arrange the cutlets in a circle on a hot dish, remove all the fat from tire sauce, and pour over, placing the vegetables in the centre. The button onions are for garnish. Precautions. — Same as before. / STEWED ONIONS. Ingredients. 6 Onions. Eschalot. Parsley. Mushroom. Butter. Stock. 1. Take half a dozen large onions, peel them, and cut off the tops and bottoms, but not so that they fall into pieces. 2. Blanch them in two quarts of boiling- water for twenty minutes. 3. Drain on a colander. 4. Take out the centre of each onion and fill it with fine meat flavoured with chopped parsley, eschalot, and button mushrooms. 5. Butter the onions. 6. Put them into a stewpan with white stock. 7. Let them simmer over a slow fire. 8. Turn them over. 9. When tender and covered with a glaze, they are ready. Precautions. — Be careful in the selection of the onions, and let them stew gently. 136 Buckmaster s Cookery. STEWED VEGETABLE MARROW. Ingredients . I Vegetable Marrow. Mignonette Pepper. 1 oz. of Butter

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