Veal Cones

Ingredients

• Mince the veal with a little ham or tongue.
• this paste may be moistened with cream instead of stock.
• Brush these over with beaten egg.
• dredge bread-crumbs thickly upon them.

Method

1. 1

   Form veal mixture into cones, brush with egg, dredge with bread-crumbs, fry until browned or bake in a brisk oven.

2. 2

   Serve on a layer of fried bread-crumbs with tartar or brown sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2117. The excerpt below is the record exactly as published.

Veal Cones. — Mince the veal with a little ham or tongue, and form it into a paste as for Veal Collops, Minced. If liked, this paste may be moistened with cream instead of stock. Form it into cones about three inches high. Brush these over with beaten egg, dredge bread-crumbs thickly upon them

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