Veal, Cold, To Re-dress

Ingredients

• cold-dressed veal
• the hard-boiled yolks of twelve eggs
• three ounces of clarified butter
• the grated rind of a lemon
• as much grated nutmeg as will cover a sixpence
• a salt-spoonful of white pepper
• a tea-spoonful of powdered sweet herbs
• two tea-spoonfuls of chopped parsley
• a tea-spoonful of anchovy

Method

1. 1

   Cut the veal into slices and mince it finely.

2. 2

   Season with salt, pepper, nutmeg, and lemon rind.

3. 3

   Moisten with white stock and bind with egg yolk.

4. 4

   Press into a buttered mould, cover, and boil in fast-boiling water for an hour.

5. 5

   Turn out and serve with white gravy or brush with beaten egg and brown in the oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2114. The excerpt below is the record exactly as published.

Veal, Cold, To Re-dress.— Cold veal may be served in various ways, for which recipes are given imder the different headings. It may be minced, hashed, or made into croquets and rissoles, curried, made into minced coUops, and served with Tartar sauce, or made into a mould. For the latter method proceed as follows : — Cut cold-dressed veal into slices, and mince it finely, fat and lean together. Season as for minced veal, with salt, pepper, grated nutmeg, and a little lemon-rind. Moisten with white stock, and bind the whole together with yolk of egg. Press it into a buttered mould, cover closely, and put it into a pan of fast-boiling water. Let it boil quickly for an hour, or longer if large. Tirm it out, and serve with white gravy, or if preferred brush it over after it is turned out with beaten egg, sprinkle finely-grated broad- crumbs thickly over it, brown it in a brisk oven, or before the fire, and send brown sauce to table with it. Garnish with cut lemon and parsley. Time to boil the mould, one hour or more. Veal, Collared, or Galantine of Veal. • — Take a fine breast of veal. Put it into a stewpan with as much cold water as will cover it, and put with it an onion and a carrot, half a dozen pei^percoms, a moderate-sized lump of sugar, and a pinch of salt. Bi-ing the liquor quickly to the boil, skim carefully, then draw the saucepan back, and let it sim- mer gently for a couple of hours. Take it up, remove the bones and the gristle, and lay it flat upon the table skin downwards. Have ready prepared half a pound of lean ham cut into thin strips, four truffles cleaned and thinly sliced, and a forcemeat made with the hard-boiled yolks of twelve eggs pounded smoothly with three ounces of clarified butter, the grated rind of a lemon, as much grated nutmeg as will cover a sixpence, a salt- spoonful of white pepper, a tea-spoonful of powdered sweet herbs, two tea-spoonfuls of chopped parsley, and a tea-spoonful of ancho\

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