Minced Veal Steaks
From Cookery for every household, 1914
Serves 4
Time to cook: 12-15 minutes. Sufficient for 4 persons.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 377. The excerpt below is the record exactly as published.
Minced Veal Steaks 1 dessert - sp. chopped parsley. Pepper. Salt. A pinch of nutmeg. Egg and bread-crumbs. 1 lb. veal. 3 oz. ham or bacon. 2 oz. chopped suet. 2 table - sps. bread- crumbs. Grated rind of £ lemon. Wipe the veal and weigh a pound free from skin and bone. Cut both veal and ham in small pieces and put them through the mincing machine. Mix with the minced meat the chopped parsley, suet, 2 table-spoonfuls of bread-crumbs and seasonings, and bind all together with a little beaten egg
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