Potted Veal

Ingredients

• one pound veal
• quarter pound ham
• cayenne
• mace
• sufficient fresh butter

Method

1. 1

   Mince veal and ham together in a 4:1 ratio.

2. 2

   Pound in a mortar with cayenne and mace to taste, adding enough butter to make a smooth paste.

3. 3

   Press into pots or jars and cover with clarified butter.

Nutrition per serving

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 372. The excerpt below is the record exactly as published.

Potted Veal. — Mince veal and ham together in proportion of one pound veal to quarter pound ham, pound in mortar with cay- enne and mace to taste ana sufiicient frosh butter to make smooth Saste. Press into little pots or jars and cover with clarified butter, fice for breakfast or luncheon. MEATS. 437 _ __^ \ Veal Cutlets. — The choicest cutlets or steaks are cut from the fillet or center of hind leg. For Broiled Veal Cutlets, dredge with, pepper and salt and dip m melted butter and sifted bread-crumbs twice, and broil with a piece of buttered paper between the cutlets and the broiler, giving them time to cook through before the bread- ing is brown. When nearly done remove paper and finish on the broiler. Serve garnished with parsley and lemon. They may be broiled without the paper. Or first half fry them in a little butter, turn white sauce over them and let stand till cold. Then dip in melted butter or oil, enclose in buttered paper cases with edges folded «o that the sauce will not run out, and oroil slowly twenty minutes^ or place in oven for same time. Or fry slices of ham first, then fry the breaded cutlets in same fat, and arrange on dish with alternate slices overlapping each other, spreading the ham with butter mixed with a little mustard, and the veal with butter melted with a little tart ielly. Or fry and serve with nice slices of salt pork. Nice with musnrocm sauce. For Maryland Cutlets, cut two pounds fillet of veal into small round pieces and place in frying-pan with two table- spoons butter and seasoning of wnite pepper and salt. Cook the meat over a slow fire for five minutes in order to whiten it, turning the pieces and do not let the butter brown. Draw pan from fire ana ■sprinkle over the meat a tablespoon chopped parsley, half dozen mushrooms and a shallot also chopped ; melt in separate saucepan a tablespoon butter, stir in a tablespoon fiour, add by degrees a half pint white stock, bring all to a boil, pour over the veal in frying-pan and cook slowly twenty minutes, turning the meat constantly to prevent coloring too much. When done take up the meat on flat dish and stir into sauce yolks of two eggs beaten with tablespoon -creapa, simmer slowly till thick and turn over the cutlets which must have been kept hot. Veal Fricassee. — Put piece of butter size of an egg into a kettle* and when it begins to fry, put in the veal, season and fry brown ; then add water suflBcient to cook it. When done thicken with cream and flour as for Chicken Fricassee, and the dish will be very like •chicken and much cheaper. Two pounds of veal will make a dinner for six or eight if not too much bone. Or cut the veal in nice sized slices and fry in melted butter until firm but not colored ; dredge a tablespoon flour over them, add a little grated lemon peel, and grad- ually as much boiling veal stock as will cover the meat; simmer un- till tender. Take out meat and add to the gravy a gill of boiling cream, salt, cayenne

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