Veal Grenadin
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2137. The excerpt below is the record exactly as published.
Veal, Grenadin of. — Prepare an equal number of neat pieces of lean veal seasoned with pepper, salt, and pounded mace, and of slices of good bacon, together with a portion of good forcemeat. Line a small dish with a veal caul, and be careful to leave as much of the skin hanging over the sides as will cover the meat entirely. Fill the dish with alternate layers of bacon, veal, and forcemeat, and let bacon form the undermost and uppermost layers. ]\Iinced mushrooms and savoury herbs
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