Veal Aspic

Ingredients

• lb. cold roast veal
• 4 leaves gelatine
• oz. chopped ham
• pint water in which 1 teaspoonful Liebig's Meat Extract is dissolved
• Vinegar

Method

1. 1

   Peel the cucumber and remove the seeds.

2. 2

   Cut it and the meat into dice.

3. 3

   Dissolve 4 leaves of gelatine in the broth and flavour with vinegar.

4. 4

   Pour over the chopped meat and cucumber.

5. 5

   Pour into a mould.

6. 6

   When cold, turn out and serve with Remouladen Sauce.

Nutrition per serving

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 43. The excerpt below is the record exactly as published.

nt water in which i tea- spoonful Liebig's Meat Ex- tract is dissolved. Soup herbs. I oz. flour. I onion. A little spice. Lemon juice. Salt. Scald the veal and then braise it in a saucepan in the browned butter, with the onion, soup herbs, and spice, adding the broth gradually. When the meat is done, strain off the gravy and thicken with flour. Greatly improved by the addition of chopped mushrooms or half a pint of cream. Oesohmortes Kalbfleisoh mit le^erter Sauoe* (Braised Veal with Egg Sauce.) For 6 Persons. Time of Preparation : i^ hour. 3^ lbs. veal. J lb. butter. f pint water in which \ tea- spoonful Liebig's Meat Ex- tract is dissolved. I teaspoonful chopped onion. 3 yolks of eggs. Lemon juice. Salt. Pepper. VeaL 9j Brown the butter. Rub over the meat with salt, dust it with flour, and put it with the butter, previously browned, into a deep baking-pan in the oven. After half an hour, add the onion, salt and pepper, and then gradually the broth. When the meat is done, take it out, cut into slices and stand aside to keep warm. Let the gravy boil up, thicken with flour, flavour with lemon juice, stir in the yolks of eggs, and pour over the slices of meat. The sauce may be greatly improved by the addition of chopped Sardellen, mushrooms or caviar. Serve with a border of macaroni, or little fried potatoes. Gesohmorte KalbsBohnitzel. (Braised Veal Cutlets.) Far 6 Persons. Time of Preparation : i\ hour. i^ lb. veal cutlets. 4 oz. butter. I teaspoonful Meat Extract dissolved in i pint water. I pint thick Bechamel sauce. Dust the cutlets with flour, slightly fry on both sides in the butter and then put into a saucepan. Pour the butter over them and braise, adding the broth gradually. Just before serving, add the Bechamel sauce, or merely well thicken with flour and add a little more water. Serve with potatoes, rice and pickled cucumbers. (Salzgurken and Senfgurken.) Kalbfleisoh-Roolade. (Veal Olives.) These are prepared in the same way as Beef Olives- Y Kalbsbraten-Pudding. (Roast Veal Pudding.) /^ \ lb. cold roast veal (chopped fine). 4 yolks of eggs. 4 whites of eggs. I oz. butter. I oz. breadcrumbs. I tablespoonful cream. \ lb. fresh pork. 3 Sardellen (chopped fine).. Salt. Pepper. 94 Kalbfleisch. Pass the pork twice through the mincing machine and mix well with the finely chopped veal and other ingre- dients, adding the well-whisked whites of egfi^s last. Fill a well-buttered mould or basin and boil for i hour. Serve with Caper or Sardellen Sauce. Kalbsbraten-Stilze. (Veal Aspic.) lb. cold roast veal. 4 leaves gelatine. ^ oz. chopped ham. \ pint water in which 1 tea- I PfefFergurke (pickled cu- spoonful Liebig's Meat Ex- cumber), tract is dissolved. Vinegar

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