Pounded Chicken or Veal

Ingredients

• A quarter of a pound of cold chicken or veal
• a teaspoonful of white sauce or cream
• lemon-rind
• cold boiled fat bacon
• batter

Method

1. 1

   Pound the chicken or veal into a paste, with the grated lemon-rind; pepper to taste.

2. 2

   Add the white sauce or cream.

3. 3

   Cut ten very thin slices, three inches long and two inches wide, of fat bacon, and lay them on a paste-board.

4. 4

   Divide the pounded chicken into ten portions, and place one on each of the slices of bacon.

5. 5

   Roll the bacon over the chicken, and press the edges well together.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 14. The excerpt below is the record exactly as published.

A quarter of a pound of cold chicken or veal, a teaspoonful of white sauce or cream, lemon-rind, cold boiled fat bacon, batter. Pound the chicken or veal into a paste, with the grated lemon-rind

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