Mincing Veal

Ingredients

• a very little lemon-peel shred
• nutmeg
• some salt
• four or five spoonfuls of either a little weak broth, milk or water
• a bit of butter rubbed in flour

Method

1. 1

   Cut cold veal fine, add lemon-peel, nutmeg, salt, and broth.

2. 2

   Simmer gently without boiling, add butter and flour, and serve with toasted bread.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 447. The excerpt below is the record exactly as published.

nutmeg, five small crackers rolled fine, three eggs ; work well together to make it adhere ; if the veal is lean, add a small lump of butter and one teaspoonful of cream ; form the veal into a large ball and spot over thickly with butter ; then strew over it the powdered crackers (a small portion of which should be mixed 536 MEATS. with the other ingredients) ; place it in the oven and cook slowly for two hours ; from time to time add a little water, that there may be gravy. VEAL CUTLETS. Slice cutlets of veal, of equal size, with as many slices of corned ham, previously cooked ; flatten the cutlets with a hatchet ; dip in beaten egg, then in cracker-dust, mixed with pepper and salt and minced parsley, if you like ; fry in drippings ; drain and lay upon a dish, with alternate slices of the ham, broiled, and spread with a dressing of butter and a little French mustard. VEAL CUTLETS BREADED. Beat up an egg and dip your cutlets into it, then into fine bread crumbs and fry in hot lard, until thoroughly done. Take them up and make a nice brown gravy and pour over them. Garnish with parsley or horseradish, and serve very hot. The gravy is always richer and better if made with cream or milk than with water. VEAL CAKES. Three-fourths of a pound of lean veal, half pound of sweet salt pork, half lean, half fat ; chop both fine, season with a little chopped onion or herbs. Mix together with a dust of flour ; season to taste and form into cakes and fry. Very nice. VEAL CURRY. Cut part of a breast of veal into pieces about three inches long and two wide ; fry them in butter to a light brown, with an onion chopped fine; while hot rub them over well with two tablespoonfuls of curry powder ; put into a stewpan and add some good veal broth, pepper, salt and an ounce of butter, and stew very slowly until the meat is tender. If you wish it acid, lemon juice or the liquor of Indian pickles may be used. Fish, trout and all kinds of flesh are occasionally made into curries. VEAL HASH. Chop very fine, add a .lump of butter as large as a walnut, salt and pepper to your taste, a cup of cream or good milk; dust in flour enough to thicken the gravy sufficiently, and pour hot over some nicely toasted and buttered bread. An excellent breakfast dish. VEAL LOAF. Three pounds raw veal, one-fourth pound raw salt pork, both chopped fine ; three Boston crackers rolled fine, or bread crumbs ; three eggs. MINCED VEAL. 537 Season highly with pepper, sage and salt ; mix all well together and pack hard in a deep tin pan, cover with bits of butter and sprinkle fine cracker crumbs over the top ; cover with another tin. Bake nearly two hours ; uncover and brown the top. It is very nice cold, cut in thin slices. Some prefer beef in place of veal. MINCED VEAL. Cut cold veal as fine as possible, but do not chop it ; add to it a very little lemon-peel shred, nutmeg, some salt, and four or five spoonfuls of either a little weak broth, milk or water ; simmer these gently with the meat, but take care not to let it boil ; add a bit of butter rubbed in flour

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