Veal, Cold, Baked

Ingredients

• a quarter of a pound of cold roast veal
• two or three slices of bacon
• the bulk of the mince in finely-grated bread-crumbs
• a little salt
• a pinch of cayenne
• a quarter of a tea-spoonful of minced lemon-rind
• a pinch of pounded mace
• a cupful of veal gravy
• two well-beaten eggs

Method

1. 1

   Mince the cold veal and bacon finely.

2. 2

   Mix with bread crumbs, salt, cayenne, lemon rind, and mace.

3. 3

   Stir into veal gravy, add beaten eggs, and pour into a buttered dish.

4. 4

   Bake in a well-heated oven and serve with gravy.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2112. The excerpt below is the record exactly as published.

Veal, Cold, Baked.— Take a quarter of a pound of cold roast veal free from skin and gristle. Mince it finely, and with it two or three slices of bacon. Add the bulk of the mince in finely-grated bread-criunbs, together with a little salt and cayenne, a quarter of a tea-spoonful of minced lemon-rind, and a pinch of pounded mace. Mix these ingredients tho- roughly, stir them into a cupful of veal gravj-, add two weU-beaten eggs

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