Molded Veal

Ingredients

• Mince three-fourths pound cold roast veal
• chop a small slice of bacon
• a third of a teaspoon minced lemon peel
• half an onion chopped fine
• salt to taste
• pepper to taste
• pounded mace to taste
• a slice of toast soaked in milk
• beat up an egg

Method

1. 1

   Mince veal and bacon, mix with lemon peel, onion, seasonings, and soaked toast.

2. 2

   Bind with beaten egg, place in a buttered pudding dish, and bake for 45 minutes.

3. 3

   Serve with gravy.

Nutrition per serving

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 396. The excerpt below is the record exactly as published.

salt to taste and teaspoon vinegar and mustard, simmer gently five or seven minutes and serve. Garnish with large cucum- ber pickles sliced crosswise, three-quarters of an inch thick. This is also a nice garnish for Fried Salt Pork, serving a ring or two with the meat. Ham Pie, — Pick cold ham into small fine pieces ; boil a cup rice, beat up two eggs and stir in with the ham and rice ; > season with pepper, salt and onions, put into a deep pan with crust and bake. Ham Relish. — Cut small slices of cold ham and fry in their own fat. Place in a warm dish and keep covered while preparing this sauce : Take two teaspoons made mustard, generous pinch of pepper, teaspoon white sugar, half cup vinegar, half teaspoon corn- starch, mix well and add to gravy in the pan ; boil up once or twice and pour hot over ham. Cover and send to table. Scalloped Ham, — Chop fine the scraps left firom boiled ham^ add some of the fat also chopped, and put in an earthen pudding dish, first a layer of bread-crumbs, then a layer of mixed fat ana lean, then another layer of crumbs, and so on till all are used, putting a few bits of fat over top ; pour over it a little water, or a aressing of some kind, and set m oven till a nice brown. This is delicious for breakfast or for picked up dinner, after having made a Ham Soup from the bone, well cracked and simmered for three hours with a few sliced potatoes and rice, or dried corn and beans which have first been soakea and parboiled. Ham vnth Currant Jelly. — Put half glass of currant jelly, a small bit of butter and a little pepper in saucepan ; when hot, put in thinlv-sliced boiled ham ana let thoroughly heat and serve at once. lPoT Ham with Vinegar, cut cold ham thin and broil it ; place on platter and pour over two or three spoonfuls hot vinegar and pepper. If vinegar is very strong, add a little water. ■ . Molded Veal. — Mince three-fourths pound cold roast veal very- fine, after removing from it all skin and outside pieces, and chop & small slice of bacon ; mix these well together and add a third of a teaspoon minced lemon peel, half an onion chopped fine, salt, pep- per and pounded mace to taste and a slice of toast soaked in milk. When all are thoroughly mixed, beat up an egg

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