Minced Veal
From English and French cookery, 1890
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 47. The excerpt below is the record exactly as published.
a piece of buttered paper round the lean part of the loin, and cover the kidney entirely with its fat. Hang the veal close to a good fire. After 20 minutes draw it back a little, and roast gently, basting frequently until done. Half an hour before it is taken up remove the paper, dredge a little flour on the veal, and sprinkle over it the strained juice of a lemon and a little salt. Continue to baste until brightly browned. Make a little brown sauce. Toast a round of bread. Put it on a hot dish, and place the veal upon it, with the kidney on the toast. Pour a little of the gravy over the meat, serve the rest in a tureen, and send a cut lemon to table on a plate. Bacon, ham, or tongue should be served with this dish. Time to roast the veal, 30 minutes to the pound. Calf’s Liver a PAinericaine. — Wash and dry the liver and cut slits in it, in each of which insert a small finger or strip of fat salt pork. Then flour, pepper, and salt, and bake for J an hour in a hot oven. Pour a little hot water into the pan after the liver has been taken up, and well stir round, so as to get all the gravy from the sides ; add a few drops of Lea and Perrin’s sauce, and a little salt. It makes a rich brown gravy to pour over the liver for table, where it should be carved in slices as thick as mutton is generally cut. Minced Veal. — Cut cold veal fine, but do not chop it. Add a little shred of lemon-peel, nutmeg, salt, and a few spoonfuls of water. Broth or milk may be used instead. Simmer gently, adding % piece of butter rubbed in flour and a squeeze of lemon-juice
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