Veal Forcemeat Roll

Ingredients

• a pound of lean veal
• three ounces of fat bacon
• two ounces of lean ham
• one ounce of finely-grated bread-crumbs
• a dessert-spoonful of baked flour
• the grated rind of half a small lemon
• half a shallot finely minced
• a pinch of grated nutmeg
• a little pepper
• the yolks of three
• the whites of two
• two table-spoonfuls of thick cream

Method

1. 1

   Pound veal, bacon, and ham.

2. 2

   Mix with bread-crumbs, baked flour, lemon rind, shallot, nutmeg, and pepper.

3. 3

   Add beaten eggs and cream.

4. 4

   Shape into a roll, brush with egg white, dredge with flour, wrap in oiled paper, tie, and steam for two hours.

5. 5

   Serve with brown sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2133. The excerpt below is the record exactly as published.

Veal Forcemeat, Roll of. — Take a pound of lean veal from the fillet, three ounces of fat bacon, and two ounces of lean ham. Cut the meat in long slices, scrape with a knife, and pound it in a mortar. Mix with it one ounce of finely-grated bread-crumbs, a dessert- spoonful of baked flom-, the grated rind of half a small lemon, haH a shallot finely minced, a pinch of grated nutmeg, and a little pepper. Add the yolks of three and the whites of two eggs beaten up with two table-spoonfuls of thick cream

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