Veal Forcemeat

Ingredients

• The rind of a lemon grated
• 2 oz. breadcrumbs
• 2 oz. chopped suet
• a dessert-spoon chopped parsley
• a small teaspoon thyme
• pepper
• salt
• the yolk of an egg

Method

1. 1

   Mix all ingredients together to form a forcemeat.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 39. The excerpt below is the record exactly as published.

veal forcemeat (see p. 54), and over that thin slices of ham ; roll the veal very tightly and bind it with tape. Put it into a stew-pan with a plate under it to keep it from sticking, barely cover it with stock or hot water, and simmer gently for about three hours. Put it between two dishes, lay a heavy weight on the top, and let it get cold. This is a good dish for supper, breakfast, or luncheon. To Curry Veal. — i| lbs. veal cutlet, I pint stock, 1 gill cream, | lb. butter, 2 onions, 1 apple, 1 lemon, 1 tablespoon curry powder, 1 tablespoon curry paste, a little salt. Cut the veal into little square pieces. Chop the onion and fry it in the butter, and add the apple chopped finely, and then the curry powder and the paste. Fry these together for five minutes, then add the stock and stir till it boils. When it boils, put in the meat. Simmer gently for two hours, then add the cream and lemon juice. Arrange the meat on a dish with the sauce and serve with boiled rice. Veal Cutlets. — i| lbs. veal cutlet, I egg, bread-crumbs, lemon, butter, parsley, salt and pepper, bacon. Cut the veal into neat little pieces, the size of the top of an egg-cup, and £ inch thick ; brush them over with egg, sprinkle with bread-crumbs which have been seasoned with chopped parsley, pepper and salt. Fry them a delicate brown, and be careful not to burn them. They should be thoroughly cooked through, but not dry. Make a gravy in the frying-pan with a piece of butter the size of a walnut and a tea- spoon of flour. When this is brown pour a little boiling water over it, season with pepper and salt and a little lemon juice. Give one boil and pour round the cutlets. A few slices of bacon should be rolled up and cooked on a skewer, and used to garnish the dish. 54 MEAT. To Roast a Fillet of Veal. — Take out the bone and fill the space with forcemeat. Bind the veal into a round and fasten with skewers and tape. Roast in the usual way according to direc- tions, but half an hour before it is done dredge a little flour over it and baste well. The joint should be nicely browned. When done remove the tape and skewers and put in silver ones. Pour £ pint thin melted butter into the dripping-pan instead of water for making the gravy. Garnish with small rolls of broiled bacon. Veal Forcemeat. — The rind of a lemon grated, 2 oz. bread- crumbs, 2 oz. chopped suet, a dessert-spoon chopped parsley, a small teaspoon thyme, pepper and salt, and the yolk of an egg

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