Veal, Cold, Hashed

Ingredients

• about one pound of cold veal
• a table-spoonful of flour
• a moderate-sized onion
• a little salt
• a little pepper

Method

1. 1

   Cut the veal into thin slices, season with salt and pepper, and dredge with flour.

2. 2

   Mince the onion and simmer with veal trimmings in stock or water for an hour.

3. 3

   Strain, add veal pieces, and heat without boiling.

4. 4

   Garnish with toasted sippets and fried bacon.

Nutrition per serving

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, Hashed.— Take about one pound of cold veal, and cut the lean part into thin slices, free from skin and gxistle. Season these with a little salt and pepper, and di-edge a table-spoonful of flour upon them. IVIince a moderate-sized onion finely. Put it in a sauce- pan with the bones, skin, and trimmings of the veal, and any flavouring ingredients that may be chosen ; cover aU with stock or water, and simmer the gravy gently for an hour. Strain it, pour it back into the saucepan, and put into it the pieces of veaL Let them simmer in it till they are quite hot without boiling. Add a tea-spoonful of vinegar or lemon-juice. Place the veal on a dish. Garnish with toasted sippets and a little fried bacon. Pour the gravy round the veal, and serve the hash very hot. Time, a few minutes to heat the meat. Probable cost, 4d., exclusive of the cold meat and bacon. Sufficient for three or four persons. Veal, Cold, Minced Plainly.— Take one pound of cold veal, free it from the bone, skin, and almost entirely from fat ; cut it into small pieces with a sharp knife, and afterwards mince it finely. Season with a little pepper

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