Scalloped Veal with Herring

Ingredients

• one pound of cold roast veal
• one smoked herring soaked
• a slice of cold boiled ham
• the yolks of three hard-boiled eggs
• a teacupful of rolled zwieback
• half a teaspoonful of salt
• a pinch of red pepper
• an onion minced fine
• a spoonful of butter

Method

1. 1

   Mince veal, herring, ham, and hard-boiled eggs.

2. 2

   Add zwieback, salt, pepper, fried onion, and tarragon vinegar.

3. 3

   Blend, oil scallop-shells, and bake for twenty minutes.

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 20. The excerpt below is the record exactly as published.

Scalloped Veal, with Herring. — Extraor- dinary as this combination sounds, the result is a most excellent little entr^e^ served in the genuine scallop-shells to be found in Ger- man shops. For six persons take one pound of cold roast veal, one smoked herring soaked half an hour in warm water, a slice of cold boiled ham, the yolks of three hard- boiled eggs, and mince all finely together. Add then a teacupful of rolled zwieback or 6S IN FOREIGN KITCHENS. fine bread-crumbs, half a teaspoonful of salt and a pinch of red pepper, an onion minced fine and fried golden-brown in a spoonful of butter

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