Veal, Cold, Minced Plainly

Ingredients

• one pound of cold veal
• a little pepper
• a little salt
• a pinch of pounded mace
• the rind of a quarter of a small lemon
• a pint and a half of stock or water

Method

1. 1

   Free the veal from bone, skin, and fat, then mince finely.

2. 2

   Season and leave in a cool place.

3. 3

   Simmer veal trimmings with lemon rind, parsley, thyme, and peppercorns in stock or water.

4. 4

   Strain and moisten the mince with the gravy.

5. 5

   Heat with butter and flour mixture, then serve hot.

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.

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, and pour the whole into a small buttered dish. Bake in a well- heated oven, and serve with gravy in a tureen. Time to bake, half an hour. Probable cost, exclusive of the cold meat, 4d. Sufficient for two persons. 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 and salt, a pinch of pounded mace or grated nutmeg, and the rind of a quarter of a small lemon Lightly grated; cover with a cloth, and leave it in a cool place till wanted. Break the bone of the veal, and put the pieces into a saucepan with the trimmings and skin, a quar- ter of the rind of a lemon, a small bunch of parsley, a sprig of thyme, and a few pepper- corns. Pour upon these ingredients a pint and a half of stock or water

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