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Spiced Veal

From The hearthstone; or, Life at home, 1883

Serves 4

An excellent dish for tea.

Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 280. The excerpt below is the record exactly as published.

Spiced Veal. — Chop three pounds of veal-steak and one thick slice of salt pork as fine as sausage meat ; add to it three Boston crackers rolled fine, half a teacup of tomato catsup, three well-beaten eggs, one and one-half teaspoonful of salt, one teaspoonful of pepper, and one grated lemon. Mould it in the form of a loaf of bread, in a small dripping-pan ; cover with one rolled cracker, and baste with a teacupful of hot water and two tablespoonfuls of butter. Bake three hours, basting very often. This is an excellent dish for tea. Veal and Ham Sandwiches. — Sandwiches are good made of veal and knuckle of ham simmered a long time in a very little water, until perfectly tender, then freed from the bones and chopped to- gether. Spread the mixture like butter, add mustard, and cover with another piece of bread, lightly buttered, as for ordinary sandwiches. Ve.\l Pie (i). — Five pounds of good veal ; cut it in small pieces; put in a kettle with water to cover it ; cov^er close, and boil two hours. P^or crust, one and one-half cup of sour milk, one-half cup of sweet suet or butter ; one teaspoonful of salt, one teaspoonful of soda. But- ter a five-quart pan, and put in the crust. Do not roll it too thin. Put in your veal ; pepper and salt to taste ; pour in the water the veal was boiled* in ; a piece of butter the size of an egg ; dredge in a spoon- ful of flou
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Cook this with the app: pantry check, scaling, and the assistant.