Mock Rabbit (Veal and Beef)

Ingredients

• one pound of lean veal
• one pound of raw beef
• a cupful of breadcrumbs
• four beaten eggs
• a spoonful of lemon juice
• a little pepper, salt, nutmeg, and herbs

Method

1. 1

   Mince veal and beef, mix with breadcrumbs, eggs, lemon juice, and seasonings.

2. 2

   Shape into a loaf, cover with egg and breadcrumbs, line a pan with pork slices, place the loaf on it, and bake for 40 minutes, basting frequently.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 127. The excerpt below is the record exactly as published.

one pound of lean veal into thick slices about two inches STANDARD COOKERY. 181 square and place them in an ordinary cooking-pot with two ounces of butter. Add a quarter of a teaspoonful of caraway seeds, a very small sliced onion, half a lemon thinly sliced, and sprinkle with pepper and salt. Fry the whole gently for ten minutes. Now add half a pint of sour cream, place the cook- ing-pot in the oven and let the whole bake gently till the meat is tender. This will probably take three-quarters of an hour. The dish should be served garnished with tufts of parsley and slices of lemon. Liver Dumplings. Strictly speaking this should be made of goose liver; but calves' liver makes an excellent substitute. Mix together four beaten eggs and one ounce of melted but- ter, and flavor with parsley, salt, and mixed spice. Stir this over the fire until it has thickened slightly, and add a cupful of chopped boiled liver and a good handful of breadcrumbs moistened with milk. Make the whole into balls and let them simmer in any good broth for half an hour. If preferred, the mixture may simply be baked in a dish instead of being made into dumplings, and will be found equally palatable. Fried Liver. Cut one pound of calves' liver (which has been previously washed and dried) into rather thick slices, flour them, season with salt and pepper, and put them into a frying-pan (or shal- low stew-pan will answer the purpose) containing three ounces of hot beef dripping and let it cook gently, turning it constantly until it is done. Place the liver on a hot dish with some fried tomatoes, arid pour some thick brown sauce round the dish, which should be made as follows : — Stir a large tablespoonf ul of flour quickly into the dripping which is left in the pan and when it is smoothly mixed add gradually a quarter of a pint of brown stock and a dessertspoonful of tomato catsup ; let the sauce boil up, season it with pepper, cayenne and salt and strain it into the dish. Kromeskies (Veal or Mutton). Mince some cooked veal (or mutton) very finely, season it with salt and pepper and a little mace, and add a small quantity of grated lemon-peel. Put the mince into a small stewpan and add sufficient white sauce to moisten slightly, and when it is thoroughly heated stir in some raw beaten egg (half an egg is enough for half a pound of meat), and spread it out on a dish. As soon as the mince is cold, form it into little cork- 182 STANDARD COOKERY. shaped rissoles and envelop each in a very thin slice (cut so that it just covers the rissole) of partially cooked fat bacon. Flour the little rolls lightly, dip them into a thick batter and fry them in deep, boiling fat. Serve on a hot dish covered wth a paper d'oyley, and garnish with fried parsley. Minuten Fleisch (Veal). Cut one and a half pounds of lean veal into very thin slices, then cut each of these into small squares and sprinkle with pepper and salt. Put them into a pan with about half a tum- blerful of claret and leave until thoroughly steeped. Next take out the pieces of veal, dip each into flour, and place in a but- tered baking dish, sprinkling with a little chopped parsley and the juice of a lemon. Add half a cupful of clear stock and bake until the meat is quite tender. This will take about forty minutes. Serve the veal with the sauce poured around it. Mock Rabbit (Veal and Beef). Mince one pound each of lean veal and raw beef and mix it with a cupful of breadcrumbs, four beaten eggs, a spoonful of lemon juice, and a little pepper, salt, nutmeg, and herbs

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